Pan-Roasted Sea Bass with...Pan-Roasted Sea Bass with Saffron-Fennel Emulsion & Squid Ink Tuile

Crisp-skinned Mediterranean sea bass served over a velvety saffron-infused fennel emulsion, paired with charred baby artichokes, cured Meyer lemon, and a delicate squid ink tuile.

Ingredients

Cooking Instructions

1. 01

   To prepare the Squid Ink Tuile: Whisk 80ml water, 10g flour, 10g neutral oil, and 1 tsp squid ink together until completely smooth. Heat a non-stick skillet over medium-high heat. Pour small spoonfuls into the dry pan; it will bubble aggressively and create a lacy lace structure. Cook until moisture evaporates, carefully remove with an offset spatula, and drain on paper towels.

2. 02

   To prepare the Saffron-Fennel Emulsion: In a saucepan over medium heat, sweat the sliced fennel in 1 tbsp olive oil until translucent. Add the saffron threads and bloom for 1 minute. Deglaze with dry white wine and reduce by half. Add 1/2 cup water, simmer until fennel is completely soft (about 12 minutes).

3. 03

   Blend the fennel mixture on high speed in a high-powered blender until ultra-smooth. Emulsify by dropping in 2 tbsp chilled butter and 1 tbsp olive oil. Season with sea salt, white pepper, and Meyer lemon juice. Strain through a fine chinois and keep warm.

4. 04

   Pat trimmed baby artichokes dry. Heat 1 tbsp olive oil in a stainless steel pan over medium-high heat. Place artichokes cut-side down and sear for 4-5 minutes until deeply caramelized. Season with lemon zest and salt, then set aside.

5. 05

   Score the sea bass skin lightly with 3 diagonal cuts. Season both sides with flaky sea salt. Heat 1 tbsp olive oil in a heavy stainless steel or cast-iron skillet over high heat. Place fillets skin-side down, pressing gently with a fish spatula for 10 seconds to prevent curling.

6. 06

   Sear skin-side down for 3-4 minutes until golden and crispy. Add 1 tbsp chilled butter to the pan, flip fillets gently, reduce heat to low, and baste for 1 minute until cooked through (internal temperature 130°F/54°C).

7. 07

   To Plate: Spoon a generous circle of the warm Saffron-Fennel Emulsion in the center of four warm plates. Arrange two charred artichoke halves offset on the purée. Top with the sea bass fillet crisp-skin side up. Crown the fish with a piece of Squid Ink Tuile and delicate fennel fronds.