Pan-Seared Loup de Mer...Pan-Seared Loup de Mer with Violet Artichokes, Saffron-Citrus Emulsion, and Bottarga

Crisp-skinned Mediterranean sea bass set over tender baby artichokes à la barigoule, accented with an aromatic Greek saffron-citrus emulsion and finely shaved Sardinian bottarga.

Ingredients

Cooking Instructions

1. 01

   Prepare the barigoule base: Heat 20ml olive oil in a copper saucier over medium-low heat. Sweat half of the shallots and the brunoised fennel until translucent. Add the trimmed baby artichokes and cook gently for 3 minutes without coloring.

2. 02

   Deglaze the artichokes with 60ml Vermentino and reduce by half. Add 100ml fish fumet, cover with a parchment cartouche, and braise on low heat for 12–15 minutes until the artichoke hearts are knife-tender. Gently fold in the Castelvetrano olives and preserved lemon; keep warm.

3. 03

   Craft the saffron-citrus emulsion: In a separate small saucepan, sweat the remaining shallot in 10ml olive oil. Deglaze with the remaining 60ml Vermentino and reduce au sec (nearly dry). Add the remaining 100ml fish fumet and toasted saffron threads. Simmer for 5 minutes to infuse vibrant color and aroma.

4. 04

   Finish the emulsion: Strain the saffron broth through a fine chinois into a clean pan. Over very low heat, vigorously whisk in the chilled cubed butter followed by 30ml olive oil to build a glossy, velvety emulsion. Season precisely with fleur de sel and keep warm (around 55°C) without boiling.

5. 05

   Prepare the fish: Thoroughly dry the loup de mer fillets with paper towels. Lightly score the skin with three shallow diagonal cuts to prevent curling. Season the flesh side with sea salt and white pepper.

6. 06

   Cook the fish: Heat remaining 20ml olive oil in a heavy stainless steel or cast-iron skillet over medium-high heat until shimmering. Lay fillets skin-side down, applying gentle, even pressure with a fish spatula for the first 30 seconds. Cook undisturbed for 4 minutes until the skin is golden and shatteringly crisp, then flip for 30–45 seconds to finish gently.

7. 07

   Assemble and plate: Pool the vibrant yellow saffron-citrus emulsion in the centers of warmed shallow bowls. Arrange two halved barigoule artichokes alongside the olives and preserved lemon. Perch the sea bass fillet over the vegetables, skin-side up. Finely shave bottarga across the fish, and garnish with delicate sea fennel fronds.