Pan-Roasted Mediterranean Branzino with...Pan-Roasted Mediterranean Branzino with Braised Baby Artichokes and Saffron-Citrus Emulsion

Crisp-skinned wild branzino set over tender barigoule-braised baby artichokes, draped in a fragrant saffron and Meyer lemon emulsion, and garnished with crispy capers and fennel pollen.

Ingredients

Cooking Instructions

1. 01

   Bloom the saffron threads in 2 tablespoons of warm light fish stock; reserve for the emulsion.

2. 02

   Prepare the barigoule: In a sauté pan, warm 2 tablespoons of extra virgin olive oil over medium heat. Sweat the shallots and sliced garlic until translucent. Add the trimmed baby artichokes, pour in the white wine, and reduce by half. Add the remaining fish stock, cover with a parchment cartouche, and gently braise for 12–15 minutes until the artichokes are tender to the tip of a knife. Slice in half lengthwise and keep warm.

3. 03

   Prepare the crispy capers: Heat 1 tablespoon of olive oil in a small pan over medium-high heat. Fry the dried capers for 60–90 seconds until they blossom and become crisp. Drain immediately on paper towels.

4. 04

   Make the saffron-citrus emulsion: Strain the artichoke braising liquor into a small saucepan. Add the bloomed saffron with its liquid and the Meyer lemon juice. Bring to a bare simmer over low heat. Vigorously whisk in the cold diced cultured butter, one piece at a time, until an opaque, silky, and glossy emulsion forms. Season delicately with fleur de sel and keep warm (do not boil).

5. 05

   Cook the fish: Lightly score the skin of the branzino fillets at 5mm intervals. Pat the skin completely dry and season with fleur de sel and a dusting of wild fennel pollen. Heat remaining olive oil in a heavy-bottomed stainless steel or cast-iron skillet over high heat until just shimmering. Place the fillets skin-side down, gently pressing with a fish spatula for the first 30 seconds to prevent curling. Sear undisturbed for 3 to 4 minutes until the skin is blistered and golden. Flip gently and finish cooking on the flesh side for 30–45 seconds.

6. 06

   Plating: Spoon a puddle of the warm saffron-citrus emulsion in the center of four shallow warmed bowls. Arrange two halves of braised artichoke in each plate. Perch the branzino fillet skin-side up over the artichokes. Garnish with fried capers, delicate bronze fennel fronds, chervil, and a final sprinkle of wild fennel pollen.