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

Crisp-skinned Mediterranean sea bass paired with a velvety saffron-scented fennel purée, blistered tomatoes, and a delicate, anise-perfumed citrus emulsion.

Ingredients

Cooking Instructions

1. 01

   For the purée: Melt 30g of butter in a saucepan over medium heat. Add the minced shallot and chopped fennel, sweating them until translucent and soft, about 8 minutes. Add the saffron threads and heavy cream. Simmer gently for 10 minutes until the fennel is completely tender.

2. 02

   Transfer the fennel mixture to a high-speed blender and process until completely smooth and velvety. Season with a pinch of fleur de sel and keep warm.

3. 03

   Preheat oven to 200°C (400°F). Toss the vine tomatoes in 1 tablespoon of olive oil, place on a baking sheet, and roast for 10 minutes until the skins are blistered and slightly caramelized.

4. 04

   For the emulsion: In a small saucepan, combine the orange juice, lemon juice, and ouzo. Bring to a simmer and reduce by half. Turn the heat to low and vigorously whisk in the remaining 50g of cold cubed butter, one piece at a time, to create a glossy, frothy emulsion. Keep warm, but do not boil.

5. 05

   For the fish: Pat the loup de mer skin dry. Score the skin lightly with a sharp knife and season both sides with fleur de sel. Heat the remaining olive oil in a non-stick pan over medium-high heat. Place the fish skin-side down, pressing gently with a spatula for 30 seconds to prevent curling. Sear for 3-4 minutes until the skin is golden and ultra-crisp.

6. 06

   Flip the fish and cook the flesh side for 1 minute. Remove from heat immediately.

7. 07

   To assemble: Spoon a vibrant pool of the warm saffron-fennel purée in the center of each plate. Place a crispy loup de mer fillet on top. Arrange the blistered vine tomatoes alongside. Spoon the frothy citrus-ouzo emulsion around the dish, and garnish with fresh fennel fronds and microgreens.