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Pan-Seared Loup de Mer...Pan-Seared Loup de Mer with Saffron-Fennel Velouté and Kalamata Olive Soil

Name: Pan-Seared Loup de Mer with Saffron-Fennel Velouté and Kalamata Olive Soil
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 wild Mediterranean sea bass fillets (approx. 160g each), scaled and pin-boned; 2 medium fennel bulbs, 1 finely shaved, 1 quartered into wedges (fronds reserved); 0.5g premium Spanish saffron threads, bloomed in 2 tbsp warm water; 100ml dry Mediterranean white wine (e.g., Vermentino or Assyrtiko); 250ml clarified fish fumet (stock); 80g cold unsalted butter, cubed; 100g pitted Kalamata olives, rinsed and finely minced; 1 tbsp preserved lemon rind, brunoise; 1 tbsp nonpareil capers, rinsed and chopped; 60ml robust cold-pressed extra virgin olive oil; 1 large shallot, finely diced; 2 cloves garlic, microplaned; 2 tbsp flat-leaf parsley, finely chiffonaded; Fleur de sel and freshly cracked white pepper to taste

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Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

45 mins

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Cook Time

30 mins

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Difficulty

Hard

Crispy-skinned Mediterranean sea bass set over a fragrant saffron and braised fennel emulsion, punctuated by umami-rich dehydrated kalamata soil and bright preserved lemon gremolata.

MediterraneanHard

Ingredients

•4 wild Mediterranean sea bass fillets (approx. 160g each), scaled and pin-boned

•2 medium fennel bulbs, 1 finely shaved, 1 quartered into wedges (fronds reserved)

•0.5g premium Spanish saffron threads, bloomed in 2 tbsp warm water

•100ml dry Mediterranean white wine (e.g., Vermentino or Assyrtiko)

•250ml clarified fish fumet (stock)

•80g cold unsalted butter, cubed

•100g pitted Kalamata olives, rinsed and finely minced

•1 tbsp preserved lemon rind, brunoise

•1 tbsp nonpareil capers, rinsed and chopped

•60ml robust cold-pressed extra virgin olive oil

•1 large shallot, finely diced

•2 cloves garlic, microplaned

•2 tbsp flat-leaf parsley, finely chiffonaded

•Fleur de sel and freshly cracked white pepper to taste

Cooking Instructions

01
Spread the minced Kalamata olives onto a silicone baking mat and dehydrate in a low oven at 100°C (212°F) for 40 minutes until completely dry and crumbly. Crush into a textured 'olive soil' and set aside.
02
In a small bowl, combine the preserved lemon brunoise, chopped capers, parsley, and 30ml of extra virgin olive oil to make the citrus-caper gremolata. Season lightly with white pepper and let infuse at room temperature.
03
Sear the fennel wedges in 15ml of olive oil in a skillet over medium-high heat until caramelized on both sides. Add 50ml of fish fumet, cover, and braise on low for 8-10 minutes until fork-tender. Keep warm.
04
Sweat shallots, garlic, and the shaved fennel in 15g butter until translucent. Deglaze with white wine and reduce by two-thirds. Pour in the remaining fish fumet and steeped saffron water; simmer for 10 minutes until fennel is extremely soft.
05
Transfer the saffron-fennel mixture to a high-speed blender and purée until silky. Pass through a fine chinois back into a clean pan. Emulsify by vigorously whisking in the remaining cold cubed butter over low heat until glossy and velvety; season with fleur de sel.
06
Lightly score the skin of each sea bass fillet in a tight diamond pattern; pat thoroughly dry with paper towels and season with fleur de sel. Heat the remaining olive oil in a heavy stainless steel or cast-iron pan over medium-high heat until shimmering.
07
Place fillets skin-side down, gently pressing each flat with a fish spatula for the first 30 seconds to prevent curling. Cook skin-side down for 3-4 minutes until the skin is golden and shatteringly crisp, then flip and kiss the flesh side for 45-60 seconds. Remove immediately to rest.
08
To plate: Spoon a generous pool of the warm saffron-fennel velouté in the center of shallow bowls. Arrange two braised fennel wedges in the emulsion, and set the sea bass fillet crisp-skin side up across them. Drizzle with preserved lemon gremolata, scatter the dehydrated olive soil around the perimeter, and finish 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