Pan-Seared Loup de Mer...Pan-Seared Loup de Mer with Saffron-Fennel Purée & Charred Tomato Vinaigrette

Crispy-skinned Mediterranean sea bass served over a velvety saffron-infused fennel purée, finished with a warm, blistered heirloom tomato and caper vinaigrette.

Ingredients

Cooking Instructions

1. 01

   Infuse the cream: Gently warm the heavy cream in a small saucepan over low heat. Add the saffron threads, remove from heat, and let infuse for 10 minutes to develop a deep golden color.

2. 02

   Prepare the purée: In a medium saucepan, melt 15g of butter with 1 tbsp of olive oil over medium-low heat. Add the sliced fennel and sweat until completely soft and translucent, about 10-12 minutes, without letting it color.

3. 03

   Blend the purée: Pour the saffron-infused cream into the fennel and simmer for an additional 5 minutes. Transfer the mixture to a high-speed blender and purée until completely smooth and velvety. Season with fleur de sel and white pepper to taste. Keep warm.

4. 04

   Make the vinaigrette: Heat 1 tbsp of olive oil in a small pan over high heat. Add the halved cherry tomatoes and sear without stirring for 2 minutes until blistered and slightly charred. Stir in the capers, lemon juice, the remaining 2 tbsp of olive oil, and the remaining 15g of butter. Remove from heat and season lightly.

5. 05

   Sear the fish: Pat the sea bass fillets completely dry with paper towels. Lightly score the skin and season both sides with fleur de sel. Heat 1 tbsp of olive oil in a non-stick skillet over medium-high heat. Place the fillets skin-side down, pressing gently with a spatula for 30 seconds to ensure even skin contact. Cook for 4 minutes until the skin is golden and ultra-crispy. Flip and cook for 1 minute more on the flesh side.

6. 06

   Assemble and serve: Spoon a generous pool of the saffron-fennel purée onto the center of two warmed plates. Place a sea bass fillet, skin-side up, on top of the purée. Spoon the warm blistered tomato and caper vinaigrette around the plate. Garnish with fresh dill fronds and serve immediately.