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Pan-Roasted Mediterranean Turbot with...Pan-Roasted Mediterranean Turbot with Saffron-Fennel Nage and Confit Artichokes

Name: Pan-Roasted Mediterranean Turbot with Saffron-Fennel Nage and Confit Artichokes
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4
Cuisine: Mediterranean Haute Cuisine
Ingredients: 4 skin-on wild turbot fillets (approx. 160g each), scaled and pin-boned; 8 baby Poivrade artichokes, trimmed and turned; 1 large Florence fennel bulb, finely shaved, fronds reserved; 0.5 g high-grade Spanish saffron threads; 300 ml clarified fish fumet; 30 ml Pastis or Pernod; 2 banana shallots, finely minced; 100 g cold unsalted cultured butter, cubed; 80 g pitted Taggiasca olives, dehydrated and coarsely ground into soil; 15 g preserved lemon rind, cut into micro-brunoise; 120 ml cold-pressed Mediterranean extra virgin olive oil, divided; 10 g fresh bronze fennel fronds and sea chervil for garnish; Fleur de sel and piment d'Espelette to taste

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Cuisine

Mediterranean Haute Cuisine

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Servings

⏱

Prep Time

45 mins

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Cook Time

35 mins

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Difficulty

Hard

An evocative coastal dish pairing crispy-skinned wild turbot with a delicate saffron and pastis-scented fennel emulsion, tender Poivrade artichokes, and a briny Taggiasca olive soil.

Mediterranean Haute CuisineHard

Ingredients

•4 skin-on wild turbot fillets (approx. 160g each), scaled and pin-boned

•8 baby Poivrade artichokes, trimmed and turned

•1 large Florence fennel bulb, finely shaved, fronds reserved

•0.5 g high-grade Spanish saffron threads

•300 ml clarified fish fumet

•30 ml Pastis or Pernod

•2 banana shallots, finely minced

•100 g cold unsalted cultured butter, cubed

•80 g pitted Taggiasca olives, dehydrated and coarsely ground into soil

•15 g preserved lemon rind, cut into micro-brunoise

•120 ml cold-pressed Mediterranean extra virgin olive oil, divided

•10 g fresh bronze fennel fronds and sea chervil for garnish

•Fleur de sel and piment d'Espelette to taste

Cooking Instructions

01
Submerge the trimmed baby artichokes in 80 ml of extra virgin olive oil with a crushed garlic clove and thyme sprig over very low heat (85°C/185°F) for 25 minutes until tender; season with fleur de sel and keep warm in oil.
02
In a copper saucier, sweat the minced shallots and shaved fennel in 20 g of butter without coloration. Deglaze with the Pastis and reduce completely. Add the clarified fish fumet and steeped saffron threads; simmer gently until reduced by half.
03
Strain the nage through a fine chinois into a clean pan, pressing out liquid. Whisk in the remaining 80 g of cold cubed cultured butter over low heat until a glossy, emulsified velouté forms. Stir in the preserved lemon micro-brunoise and season with piment d'Espelette.
04
Score the turbot skin lightly. Season the fillets with sea salt. Heat 20 ml of olive oil in a non-stick pan over medium-high heat. Place fish skin-side down, applying gentle pressure with a palette knife for 2 minutes to ensure crisp, flat skin. Flip once golden and baste for 90 seconds until the core reaches 48°C (translucent and flaking).
05
To plate: Spoon the warm saffron-fennel nage into the base of heated shallow ceramic bowls. Arrange halved confit artichokes alongside. Rest the crisp turbot fillet slightly off-center. Scatter the dehydrated olive soil around the rim and finish with fine bronze fennel fronds, sea chervil, and droplets of raw green olive oil.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023