Pan-Roasted Red Mullet with...Pan-Roasted Red Mullet with Saffron-Fennel Velvet and Smoked Paprika Emulsion

An elevated Mediterranean composition featuring delicate red mullet with golden crispy skin, set atop a silken saffron and fennel puree, garnished with charred baby leeks and a vibrant smoked paprika oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Saffron-Fennel Velvet: Heat 15g of butter in a heavy-bottomed saucepan over low heat. Add sliced fennel and sweat without browning for 8 minutes until soft. Stir in saffron threads and pour in fish stock. Simmer for 12 minutes until stock reduces by half.

2. 02

   Transfer the tender fennel mixture to a high-speed blender. Add heavy cream and remaining 15g cold butter. Blend on high until completely smooth and velvety. Pass through a fine mesh tamis, season with white pepper, and keep warm.

3. 03

   Craft the Smoked Paprika Emulsion: In a small bowl, whisk together 60ml extra virgin olive oil, smoked paprika, Colatura di alici, and finely diced preserved lemon. Set aside to steep.

4. 04

   Sear the Baby Leeks & Capers: Heat 15ml olive oil in a skillet over high heat. Toss baby leeks with a pinch of sea salt and sear for 3-4 minutes until nicely charred on the outside and tender within. In a separate small pan, heat 15ml olive oil and fry capers for 2 minutes until crispy; drain on paper towels.

5. 05

   Cook the Red Mullet: Gently score the skin of red mullet fillets three times diagonally. Season skin with Fleur de sel. Heat a non-stick pan over medium-high heat with a light film of olive oil. Lay fillets skin-side down, pressing flat with a spatula for 10 seconds. Sear for 2.5 minutes until skin is crisp and golden brown. Turn, remove pan from heat, and let rest in residual heat for 30 seconds.

6. 06

   Plating: Spoon a generous circle of Saffron-Fennel Velvet in the center of warmed plates. Lay two charred baby leeks across the purée. Gently place the red mullet skin-side up on top. Drizzle the smoked paprika emulsion around the plate, scatter crispy capers, and garnish with sea samphire and reserved fennel fronds.