Pan-Seared Loup de Mer...Pan-Seared Loup de Mer with Saffron-Fennel Purée and Citrus-Caper Emulsion

Crisp skin-on Mediterranean seabass set atop a velvety, saffron-infused fennel purée, finished with a bright and briny citrus-caper emulsion.

Ingredients

Cooking Instructions

1. 01

   For the Saffron-Fennel Purée: Heat 1 tablespoon of olive oil and 15g of butter in a medium saucepan over medium heat. Add the sliced shallots, garlic, and fennel. Sauté until translucent and softened, about 8 minutes, without letting them color.

2. 02

   Add the saffron threads to the saucepan and stir for 1 minute to release their aroma. Pour in the heavy cream and bring to a gentle simmer. Cover and cook over low heat for 15-20 minutes until the fennel is completely tender.

3. 03

   Transfer the fennel mixture to a high-speed blender. Blend on high until completely smooth. While blending, gradually add the remaining 35g of cold cubed butter. Season with Fleur de sel to taste. Pass through a fine-mesh chinois for a silky-smooth finish, and keep warm.

4. 04

   For the Citrus-Caper Emulsion: In a small bowl, whisk together the fresh orange juice, lemon juice, chopped capers, Kalamata olives, finely chopped dill, and parsley. Slowly drizzle in 3 tablespoons of extra virgin olive oil while whisking vigorously to form a loose emulsion. Season with a pinch of salt and pepper.

5. 05

   For the Seabass: Pat the seabass fillets thoroughly dry with paper towels. Score the skin lightly with a sharp knife and season both sides with Fleur de sel and black pepper.

6. 06

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, place the fish fillets skin-side down in the pan. Press down gently with a spatula for 10 seconds to ensure even skin-to-pan contact.

7. 07

   Sear the fish undisturbed for 4 minutes until the skin is exceptionally crisp and golden brown. Gently flip the fillets and cook for another 1-2 minutes on the flesh side, or until just cooked through. Remove from heat immediately.

8. 08

   To Plate: Spoon a generous pool of the warm saffron-fennel purée onto the center of each plate. Place a seabass fillet, skin-side up, on top of the purée. Drizzle the citrus-caper emulsion elegantly around the plate and over the fish, and garnish with remaining wild fennel fronds.