Pan-Roasted Mediterranean Seabass with...Pan-Roasted Mediterranean Seabass with Charred Octopus, Saffron-Fennel Emulsion, and Smoked Eggplant Purée

An elevated coastal Mediterranean dish featuring crisp-skinned wild seabass over silky flame-smoked eggplant purée, paired with tender charred baby octopus, bright saffron-fennel velvet emulsion, and dehydrated Kalamata olive soil.

Ingredients

Cooking Instructions

1. 01

   Prepare the olive soil: Dehydrate pitted Kalamata olives on a baking sheet at 90°C (195°F) for 2 hours until brittle. Cool completely and pulse in a spice grinder to coarse crumb texture.

2. 02

   Char and smoke the eggplant: Char the whole eggplant directly over an open gas flame or hot charcoal grill until skin is fully blackened and flesh collapses. Transfer to a covered bowl for 10 minutes to steam. Scoop out flesh, discard charred skin, drain excess water, and blend until velvety with 20ml olive oil, 1 microplaned garlic clove, and sea salt. Pass through a fine chinois.

3. 03

   Tenderize and char the octopus: Gently poach baby octopus in simmering salted water with a splash of white wine for 20-25 minutes until tender. Drain and pat completely dry. Toss in 10ml olive oil and sear on a scorching cast-iron plancha for 60 seconds per side to develop deep caramelization.

4. 04

   Craft the Saffron-Fennel Emulsion: In a small saucepan, sweat sliced fennel and remaining garlic in 15g butter over medium heat until soft. Deglaze with Assyrtiko wine, reduce by half. Add fish stock and saffron threads; simmer for 10 minutes. Stir in heavy cream, transfer to a high-speed blender, add remaining 30g cold butter, and blend on high until fully emulsified and airy. Strain through a fine mesh sieve and adjust seasoning with lemon juice and salt.

5. 05

   Pan-roast the Seabass: Score the skin side of the seabass fillets in 5mm intervals. Season with Maldon sea salt. Heat remaining olive oil in a heavy stainless steel pan over high heat until shimmering. Place fillets skin-side down, applying light pressure with a fish spatula for 30 seconds to prevent curling. Lower heat to medium and cook skin-side down for 3-4 minutes until golden and crisp. Flip, baste with pan drippings for 45 seconds, then remove from heat.

6. 06

   Plating: Draw a smooth arc of warm smoked eggplant purée across each heated plate. Place a sea bass fillet resting alongside charred octopus tentacles. Froth the warm saffron-fennel emulsion with a hand blender and spoon generously around the fish. Scatter olive soil and diced preserved lemon over the plate, finishing with delicate reserved fennel fronds.