Pan-Roasted Wild Sea Bass...Pan-Roasted Wild Sea Bass with Saffron-Fennel Velouté and Picholine Crumble

Crispy-skinned wild Mediterranean sea bass resting on a silky saffron-infused fennel emulsion, paired with caramelized baby artichokes and a crisp olive-pignoli crumble.

Ingredients

Cooking Instructions

1. 01

   Lightly score the skin of the sea bass at 5mm intervals without cutting into the flesh. Season generously with fine sea salt and white pepper, then let sit skin-side up at room temperature for 15 minutes.

2. 02

   In a heavy-bottomed saucepan, heat 1 tbsp olive oil over medium-low heat. Sweat the sliced fennel, shallots, and garlic until translucent and fragrant without taking on color, about 10 minutes.

3. 03

   Deglaze the saucepan with the Vermentino wine and reduce by half. Add the fish stock and saffron threads, allowing to simmer gently for 10 minutes until the liquid infuses a bright golden tint.

4. 04

   Transfer the fennel broth to a high-speed blender. Add heavy cream and 1 tbsp cold butter. Blend on high speed for 2 minutes until completely smooth, then strain through a fine chinois; season with salt and keep warm.

5. 05

   To prepare the Picholine crumble, dry-fry the minced olives and crushed toasted pine nuts in a non-stick skillet over low heat for 6-8 minutes until crisp and moisture is evaporated. Set aside.

6. 06

   Toss halved artichoke hearts with 1 tbsp olive oil, sea salt, and lemon juice. Sear in a cast-iron skillet over high heat until deeply charred on the cut side, about 4 minutes. Set aside.

7. 07

   Heat 2 tbsp olive oil in a large stainless steel skillet over medium-high heat until shimmering. Carefully lay sea bass fillets skin-side down, applying gentle pressure with a fish spatula for 10 seconds to prevent curling.

8. 08

   Sear skin-side down for 4 minutes until golden and intensely crisp. Flip fillets, add remaining 2 tbsp butter to the pan, and arrosé (baste) the top skin with melted butter for 1-2 minutes until flesh is just opaque.

9. 09

   To plate: Ladle a pool of velvety saffron-fennel velouté into shallow bowls. Place two charred artichoke halves off-center, rest the sea bass skin-side up on top, scatter the Picholine crumble over the fish, and garnish with fresh fennel fronds.