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Pan-Seared Loup de Mer...Pan-Seared Loup de Mer with Saffron Fennel Purée and Castelvetrano Olive Emulsion

Name: Pan-Seared Loup de Mer with Saffron Fennel Purée and Castelvetrano Olive Emulsion
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Modern Mediterranean
Ingredients: 2 (6 oz) wild Mediterranean seabass fillets, skin-on and scaled; 4 tbsp premium extra virgin olive oil, divided; 1 large fennel bulb, sliced, fronds reserved for garnish; 1/4 tsp saffron threads, bloomed in 1 tbsp warm water; 1 medium shallot, minced; 1/4 cup heavy cream; 2 tbsp unsalted butter, divided; 1/2 cup Castelvetrano olives, pitted and finely minced; 1 tbsp nonpareil capers, drained and chopped; 1 tbsp fresh lemon juice; 1 cup heirloom cherry tomatoes, kept on the vine; Fleur de sel and freshly ground white pepper to taste

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Cuisine

Modern Mediterranean

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Servings

⏱

Prep Time

20 mins

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Cook Time

25 mins

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Difficulty

Hard

Crispy-skinned Mediterranean sea bass served over a velvety saffron-infused fennel purée, brightened with a vibrant Castelvetrano olive and lemon emulsion.

Modern MediterraneanHard

Ingredients

•2 (6 oz) wild Mediterranean seabass fillets, skin-on and scaled

•4 tbsp premium extra virgin olive oil, divided

•1 large fennel bulb, sliced, fronds reserved for garnish

•1/4 tsp saffron threads, bloomed in 1 tbsp warm water

•1 medium shallot, minced

•1/4 cup heavy cream

•2 tbsp unsalted butter, divided

•1/2 cup Castelvetrano olives, pitted and finely minced

•1 tbsp nonpareil capers, drained and chopped

•1 tbsp fresh lemon juice

•1 cup heirloom cherry tomatoes, kept on the vine

•Fleur de sel and freshly ground white pepper to taste

Cooking Instructions

01
For the Saffron Fennel Purée: Melt 1 tbsp of butter with 1 tbsp of olive oil in a saucepan over medium heat. Add the shallot and sliced fennel. Sauté for 6 minutes until soft but not colored.
02
Add the heavy cream and bloomed saffron with its soaking liquid. Simmer gently for 10 minutes until the fennel is completely tender. Transfer to a high-speed blender and process until silken. Season with fleur de sel and white pepper; keep warm.
03
For the Olive Emulsion: Whisk together the minced Castelvetrano olives, capers, lemon juice, and 2 tbsp of olive oil in a small bowl until emulsified. Set aside.
04
For the Tomatoes: Heat 1 tbsp of olive oil in a small pan over high heat. Sear the cherry tomatoes on the vine for 3 minutes until blistered and lightly charred. Set aside.
05
For the Loup de Mer: Dry the fish skin thoroughly with paper towels. Lightly score the skin and season both sides with fleur de sel. Heat the remaining 1 tbsp of butter and 1 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat.
06
Place the fillets skin-side down, pressing gently with a fish spatula for 30 seconds to ensure even skin-to-pan contact. Sear for 4 minutes until the skin is golden and ultra-crisp. Flip and cook for 1 additional minute. Bast with pan juices.
07
To Plate: Mirror the plate with a pool of warm saffron fennel purée. Place the Loup de Mer crispy skin-side up on top. Arrange blistered tomatoes alongside, drizzle the olive emulsion around, and garnish with delicate fennel fronds.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023