Pan-Roasted Wild Sea Bass...Pan-Roasted Wild Sea Bass with Charred Artichoke Barigoule & Saffron Emulsion

An elevated Mediterranean composition featuring crispy-skinned wild sea bass resting on tender braised baby artichokes, brightened with a velvety saffron emulsion and toasted pine nut pangrattato.

Ingredients

Cooking Instructions

1. 01

   Bloom the saffron threads in 2 tablespoons of warm stock for 10 minutes to extract color and aromatic aroma.

2. 02

   Prepare the Artichoke Barigoule: In a medium sauté pan, heat 2 tablespoons of olive oil over medium heat. Add minced shallots, sliced garlic, and diced fennel. Sweat until translucent, about 4 minutes.

3. 03

   Add the trimmed baby artichokes to the pan cut-side down. Deglaze with Vermentino white wine and reduce by half. Pour in the remaining stock, add thyme sprigs and Meyer lemon peel, cover, and simmer for 15 minutes until artichokes are tender.

4. 04

   Prepare the Saffron Emulsion: In a small tall vessel, combine the bloomed saffron mixture, egg yolk, and 1 tablespoon of Meyer lemon juice. Immersion blend while slowly drizzling in 0.5 cup of olive oil until a glossy, vibrant yellow emulsified sauce forms. Season with salt and set aside at room temperature.

5. 05

   Score the skin of the sea bass fillets lightly in a crosshatch pattern. Pat the skin completely dry with paper towels and season both sides with fine sea salt.

6. 06

   Heat 2 tablespoons of olive oil in a stainless steel skillet over high heat until shimmering. Place sea bass skin-side down, pressing gently with a spatula for 10 seconds to prevent curling.

7. 07

   Sear the fish skin-side down for 4 minutes until golden and exceptionally crispy. Flip and sear for an additional 1 to 2 minutes until just cooked through. Remove from heat and allow to rest on a warm plate.

8. 08

   To assemble, spoon a warm pool of Artichoke Barigoule and braising liquid in the center of shallow heated bowls. Arrange the charred artichokes cut-side up.

9. 09

   Place the crisp sea bass fillet over the artichokes. Spoon the saffron emulsion around the plate, finish with toasted pine nuts, reserved fennel fronds, and a pinch of flaky Maldon sea salt.