Pan-Roasted Wild Sea Bass...Pan-Roasted Wild Sea Bass with Saffron Fennel Velvet and Smoked Feta Emulsion

An elevated Mediterranean masterpiece featuring crispy-skinned wild sea bass resting on a silky saffron-fennel velvet, accented with charred fig reduction and a light smoked feta foam.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in 30ml of warm water for 15 minutes to release color and aroma.

2. 02

   For the Saffron Fennel Velvet: Heat 20g butter and 15ml olive oil in a saucepan over low heat. Add sliced fennel with a pinch of salt and sweat gently without color for 15 minutes until tender. Add steep saffron liquor, simmer for 5 minutes, then blend in a high-speed blender until silky. Pass through a fine mesh tamis sieve and keep warm.

3. 03

   For the Smoked Feta Emulsion: In a small saucepan, combine smoked feta, heavy cream, and whole milk over low heat until the cheese melts softly. Transfer to a tall container and blend using an immersion blender held at an angle to incorporate air and build a velvety foam. Keep warm at 60°C.

4. 04

   For the Charred Fig Reduction: Heat a dry cast-iron skillet over high heat. Place fig halves cut-side down until nicely charred (about 2 minutes). Deglaze the pan with aged balsamic vinegar, turn off heat, and roll figs in the glaze. Set aside.

5. 05

   For the Sea Bass: Score the skin of sea bass fillets finely. Season fish generously with salt. Heat remaining olive oil in a heavy stainless-steel skillet over high heat until shimmering. Place fish skin-side down, applying gentle pressure for 10 seconds to ensure flat, crisp skin.

6. 06

   Cook the fish skin-side down for 3 to 4 minutes until crisp and golden. Flip, add remaining 20g butter and fresh lemon juice to the pan, baste for 1 minute, and instantly remove from heat.

7. 07

   To Plate: Spoon a smooth swoop of Saffron Fennel Velvet onto center of each pre-warmed plate. Place sea bass skin-side up on top. Arrange two charred fig halves alongside. Spoon a generous aerated cloud of Smoked Feta Emulsion around the dish. Garnish with reserved fennel fronds and Maldon salt flakes.