Pan-Roasted Mediterranean Dorade with...Pan-Roasted Mediterranean Dorade with Saffron-Fennel Nage and Olive Dust

Crisp-skinned Mediterranean sea bream served atop a velvety saffron-scented fennel nage, accented with charred baby artichokes, sweet Meyer lemon gel, and dehydrated Kalamata olive soil.

Ingredients

Cooking Instructions

1. 01

   Preheat an oven to 90°C (195°F). Spread the minced Kalamata olives on a silicone baking mat and dehydrate for 2 hours until brittle. Once dry, pulse in a spice grinder to create an ultra-fine olive dust.

2. 02

   Prepare the Meyer lemon gel: In a small saucepan, combine the Meyer lemon juice with 30ml of water and the agar-agar. Bring to a rolling boil for 45 seconds while whisking continuously. Pour into a shallow tray and refrigerate until completely set, then transfer to a high-speed blender and process into an ultra-smooth, glossy fluid gel. Reserve in a squeeze bottle.

3. 03

   For the saffron-fennel nage: Thinly shave 1 fennel bulb and sweat it in 15ml of olive oil over low heat until completely tender without browning. Deglaze with white wine and reduce by two-thirds. Pour in the fish fumet and steeped saffron threads; simmer gently for 10 minutes. Transfer to a blender, purée until velvety, strain through a fine chinois, and mount with 50g of cold cubed butter using an immersion blender to form a frothy emulsified sauce. Season with sea salt.

4. 04

   Thinly wedge the remaining fennel bulb. In a sauté pan over medium heat, caramelize the baby artichoke halves and fennel wedges in 15ml of olive oil until tender and blistered at the edges. Season with salt and pepper.

5. 05

   Score the skin of each Dorade fillet with three shallow diagonal cuts. Pat the skin completely dry with paper towels and season both sides lightly with fine sea salt.

6. 06

   Heat a heavy cast-iron or stainless steel skillet over high heat with 15ml of olive oil until shimmering. Place the fillets skin-side down and press gently with a fish spatula for 15 seconds to prevent curling. Lower heat to medium and cook undisturbed for 4 minutes until the skin is shatteringly crisp and translucent edges turn opaque. Add the remaining 30g of butter, flip gently, and baste for 45 seconds to finish.

7. 07

   To plate: Spoon warm saffron-fennel nage into the center of heated shallow bowls. Arrange charred artichokes and caramelized fennel deliberately in the pool. Place a dorade fillet skin-side up over the vegetables. Dot with Meyer lemon fluid gel, dust a geometric line of olive dust across the rim and plate, and garnish with reserved delicate fennel fronds and fleur de sel.