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Pan-Seared Mediterranean Branzino with...Pan-Seared Mediterranean Branzino with Saffron-Fennel Emulsion and Preserved Lemon Barigoule

Name: Pan-Seared Mediterranean Branzino with Saffron-Fennel Emulsion and Preserved Lemon Barigoule
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 wild Mediterranean branzino fillets (approx. 160g each), scaled and skin scored; 4 baby artichokes, trimmed, choked, and quartered; 1 large fennel bulb, core reserved and thinly shaved, fronds reserved for garnish; 0.5 g high-grade Greek or Spanish saffron threads; 120 ml dry Mediterranean white wine (such as Assyrtiko or Vermentino); 250 ml light homemade fish fumet or stock; 20 g preserved lemon rind, rinsed and finely brunoised; 40 g Kalamata olives, pitted and finely minced; 60 ml cold-pressed extra virgin olive oil; 50 g cultured unsalted butter, cubed and chilled; 1 medium French shallot, finely minced; Fleur de sel and Piment d'Espelette to taste

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Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

35 mins

⭐

Difficulty

Hard

Crisp-skinned Mediterranean sea bass accompanied by tender braised baby artichokes, charred fennel, and an aromatic saffron-infused fumet emulsion brightened with preserved lemon and Kalamata olive oil.

MediterraneanHard

Ingredients

•4 wild Mediterranean branzino fillets (approx. 160g each), scaled and skin scored

•4 baby artichokes, trimmed, choked, and quartered

•1 large fennel bulb, core reserved and thinly shaved, fronds reserved for garnish

•0.5 g high-grade Greek or Spanish saffron threads

•120 ml dry Mediterranean white wine (such as Assyrtiko or Vermentino)

•250 ml light homemade fish fumet or stock

•20 g preserved lemon rind, rinsed and finely brunoised

•40 g Kalamata olives, pitted and finely minced

•60 ml cold-pressed extra virgin olive oil

•50 g cultured unsalted butter, cubed and chilled

•1 medium French shallot, finely minced

•Fleur de sel and Piment d'Espelette to taste

Cooking Instructions

01
Bloom the saffron threads in 2 tablespoons of warm fish fumet for 15 minutes to extract maximum color and aroma.
02
In a heavy-bottomed sauté pan, heat 20 ml of olive oil over medium heat. Sauté the minced shallot and half of the shaved fennel for 3 minutes until translucent. Add the quartered baby artichokes and cook until slightly caramelized, about 4 minutes.
03
Deglaze the artichoke pan with the white wine, reducing by half. Add the remaining fish fumet and the bloomed saffron. Cover and simmer gently for 12 minutes until the artichokes are knife-tender.
04
Strain the braising liquid into a small saucepan, leaving the artichokes warm. Reduce the liquid by one-third over medium-high heat. Remove from heat and aggressively mount with cold cubed butter using an immersion blender to form a silky, airy saffron emulsion. Season with fleur de sel and a touch of Piment d'Espelette.
05
In a small bowl, combine the minced Kalamata olives, brunoised preserved lemon, remaining raw shaved fennel, and 20 ml of olive oil to create a vibrant Mediterranean relish.
06
Thoroughly pat the branzino fillets dry with paper towels. Season the skin side with fine sea salt. Heat the remaining 20 ml of olive oil in a non-stick or cast-iron skillet over high heat until shimmering. Place fillets skin-side down, gently pressing with a fish spatula for 30 seconds to prevent curling.
07
Sear the fish on the skin side for 4 minutes until the skin turns golden and glass-crisp. Flip gently and kiss the flesh side with heat for just 45 to 60 seconds until cooked through to translucent tenderness.
08
To plate, spoon a generous pool of the saffron-fennel emulsion in the center of shallow heated bowls. Arrange the braised artichokes, top with the branzino fillet skin-side up, crown with the preserved lemon and olive relish, 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