Pan-Roasted Wild Sea Bass...Pan-Roasted Wild Sea Bass with Saffron-Fennel Puree, Charred Octopus, and Smoked Tomato Consommé

An elevated Michelin-star expression of the Mediterranean coast, featuring crisp-skinned sea bass, tender charred octopus, velvety saffron-fennel emulsion, and a clear smoked tomato water infused with lemon verbena.

Ingredients

Cooking Instructions

1. 01

   To make the Smoked Tomato Consommé, transfer grated smoked tomatoes to a muslin-lined chinois set over a bowl. Allow the clear essence to drip through without pressing. Transfer clear tomato water to a small saucepan, steep with fresh lemon verbena leaves over ultra-low heat for 10 minutes, season with fine sea salt, and keep warm.

2. 02

   For the Saffron-Fennel Puree, melt half the butter with 20ml olive oil in a heavy-bottomed pan. Add sliced fennel and sweat on low heat until translucent and silky without browning. Deglaze with Vermentino wine and reduce by two-thirds. Add bloomed saffron stock and simmer for 3 minutes.

3. 03

   Transfer hot fennel mixture to a high-speed blender and process until completely smooth. Emulsify with remaining cold butter. Pass through a fine tamis sieve, taste for seasoning, and transfer to a squeeze bottle.

4. 04

   Heat a heavy cast-iron skillet over high heat with 15ml olive oil. Sear the pre-braised octopus pieces rapidly until deeply charred on the exterior while tender inside (approx. 90 seconds). Remove and keep warm.

5. 05

   Score sea bass skin lightly with a sharp knife and pat completely dry. Heat remaining olive oil in a non-stick pan over medium-high heat. Place fillets skin-side down and press firmly with a fish spatula for 30 seconds to prevent curling. Fry for 3-4 minutes until skin is golden and ultra-crisp.

6. 06

   Flip sea bass, reduce heat, add a knob of butter to the pan, and baste flesh gently for 1 minute until just translucent in the center. Remove immediately to rest.

7. 07

   To assemble, swipe a bold arc of warm Saffron-Fennel Puree across shallow wide bowls. Arrange charred octopus and pan-roasted sea bass skin-side up. Accent with crispy capers, reserved fennel fronds, and micro salicornia. Warm the smoked tomato consommé and pour tableside into the base of each bowl.