Pan-Seared Mediterranean Sea Bass...Pan-Seared Mediterranean Sea Bass with Saffron-Fennel Bouillon and Citrus-Herb Oil

An elegant, Michelin-caliber dish featuring crispy-skinned loup de mer nestled in a vibrant, aromatic saffron-infused fennel broth, finished with a bright herb oil and shaved fennel salad.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch the dill, chives, and reserved fennel fronds in boiling salted water for 10 seconds, then immediately shock in ice water. Drain, squeeze out all excess moisture, and blend on high speed with 3 tablespoons of extra virgin olive oil until bright green. Strain through a fine-mesh chinois lined with a coffee filter and set aside.

2. 02

   Prepare the fennel: Finely shave half of the fennel bulb using a mandoline and submerge in ice water to curl (this will be the salad). Finely dice the remaining half of the fennel bulb to use for the bouillon base.

3. 03

   Create the saffron bouillon: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Sweat the minced shallots, grated garlic, and diced fennel until soft and translucent, about 5 minutes. Add the saffron threads and toast gently for 30 seconds until highly fragrant.

4. 04

   Deglaze the pan with the dry white wine and reduce by half. Pour in the fish stock, bring to a gentle simmer, and let cook for 15 minutes until the liquid reduces by a third and infuses deeply with saffron. Strain the broth through a fine sieve, discarding solids, and return the liquid to a clean saucepan. Keep warm over low heat.

5. 05

   Sauté the sea bass: Dry the skin of the sea bass fillets thoroughly with paper towels. Score the skin lightly in a diamond pattern and season with sea salt. Heat a heavy-bottomed stainless steel pan over medium-high heat with a thin film of olive oil. Place the fillets skin-side down, pressing gently with a spatula for 30 seconds to prevent curling. Sear for 4 minutes until the skin is incredibly crisp and golden. Flip and sear for 1 additional minute. Remove from heat and rest on a warm plate, skin-side up.

6. 06

   Finish the bouillon and salad: Whisk the cold cubed butter into the warm saffron broth to emulsify and create a glossy, velvety consistency. Season with a squeeze of lemon juice. Drain the shaved fennel salad and toss gently with the minced preserved lemon, a splash of lemon juice, and a drizzle of the prepared herb oil.

7. 07

   Plate the dish: Pour a generous pool of the warm saffron-fennel bouillon into the center of two shallow bowls. Carefully place a sea bass fillet, skin-side up, in the center of the broth. Top the fish with a neat bundle of the shaved fennel and preserved lemon salad. Dot the herb oil artistically around the bouillon and finish with a sprinkle of Fleur de sel on the crispy fish skin.