Pan-Seared Loup de Mer...Pan-Seared Loup de Mer with Saffron-Fennel Emulsion and Herb Oil

Crispy-skinned Mediterranean sea bass served over a velvety saffron-infused fennel broth, accented with a vibrant herb oil and charred baby artichokes.

Ingredients

Cooking Instructions

1. 01

   To make the herb oil, blanch the parsley and dill in boiling salted water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture, blend with 100ml of olive oil until vibrant green, and strain through a fine-mesh chinois.

2. 02

   In a medium saucepan, sweat the sliced fennel, shallots, and one crushed garlic clove in 2 tablespoons of olive oil over medium heat until translucent and soft, but not colored.

3. 03

   Add the saffron threads to the pan and cook for 1 minute until highly fragrant. Deglaze with the dry white wine and reduce by half. Pour in the fish stock and simmer gently for 15 minutes.

4. 04

   Transfer the stock mixture to a high-speed blender and process until velvety smooth. Strain through a fine sieve, stir in the fresh lemon juice, season with sea salt to taste, and keep warm.

5. 05

   In a separate pan, heat 1 tablespoon of olive oil and sear the halved baby artichokes cut-side down until beautifully caramelized and tender. Set aside.

6. 06

   Lightly score the skin of the sea bass fillets. Season with sea salt. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the fish skin-side down, pressing gently for 30 seconds to ensure flat, crispy skin. Sear for 4 minutes.

7. 07

   Flip the fish, add the butter, remaining crushed garlic, and thyme sprigs to the pan. Baste the skin with the foaming butter for 1-2 minutes until the fish is just cooked through. Drain on paper towels.

8. 08

   To serve, pour a generous pool of the warm saffron-fennel emulsion into the bottom of four shallow bowls. Center the crispy sea bass skin-side up. Arrange the charred artichokes alongside, drizzle with the herb oil, and garnish with fresh fennel fronds.