Pan-Seared Mediterranean Branzino with...Pan-Seared Mediterranean Branzino with Smoked Aubergine Purée, Chickpea Panisse, and Saffron-Fennel Nectar

A refined expression of the Mediterranean coast featuring crispy-skinned wild sea bass, rich smoky aubergine velvet, golden chickpea panisse, and an aromatic saffron-fennel emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Panisse base: In a medium saucepan, whisk chickpea flour with 300ml water, 1 tbsp olive oil, and a pinch of salt. Cook over medium heat, stirring continuously for 10-12 minutes until thick and smooth. Pour into a lined shallow tray to a 1.5cm thickness and chill in the refrigerator until set firm (approx. 30 mins).

2. 02

   Char and prepare the Aubergine Purée: Place aubergines directly over an open gas flame or high-heat broiler, turning frequently until completely charred and collapsed (approx. 12-15 mins). Scoop the soft flesh into a blender, discarding the scorched skin. Blend with tahini, 1 garlic clove, 1 tbsp lemon juice, and 2 tbsp olive oil until silkily smooth. Season with fleur de sel and keep warm.

3. 03

   Craft the Saffron-Fennel Nectar: In a small saucepan, sweat minced shallot and diced fennel in 1 tbsp olive oil over medium-low heat until translucent. Deglaze with white wine and reduce by half. Add fish stock and saffron threads; simmer gently for 8 minutes. Strain through a fine chinois, return liquid to low heat, and vigorously whisk in cold butter cubes to emulsify. Season with remaining lemon juice and salt.

4. 04

   Blister Tomatoes: Toss cherry tomatoes on the vine with 1 tbsp olive oil, salt, and pepper. Roast at 200°C (400°F) for 8-10 minutes until skins blister gently.

5. 05

   Crisp the Panisse: Cut set panisse into clean rectangular batons. Shallow fry in olive oil over medium-high heat for 2-3 minutes per side until golden and crisp. Drain on paper towels.

6. 06

   Sear the Branzino: Score fish skin lightly. Pat completely dry and season with fleur de sel. Heat 2 tbsp olive oil in a heavy stainless steel or cast-iron skillet over high heat. Place fish skin-side down, pressing gently with a fish spatula for 10 seconds to ensure even contact. Crisp for 3-4 minutes until skin is golden-brown. Flip and cook for an additional 45 seconds to finish.

7. 07

   Plating: Draw an elegant swoosh of warm smoked aubergine purée across each heated plate. Arrange one crisped panisse baton alongside. Place pan-seared Branzino skin-side up over the aubergine. Accent with blistered vine tomatoes. Aerate the saffron-fennel nectar using an immersion blender to create a delicate foam, spooning it lightly around the dish. Garnish with delicate fennel fronds.