Pan-Seared Mediterranean Sea Bass...Pan-Seared Mediterranean Sea Bass with Saffron-Fennel Velouté & Herbed Chickpea Panisse

Crisp-skinned Loup de Mer served atop a velvety saffron-fennel emulsion, accompanied by golden panisse, charred heirloom tomatoes, and cold-pressed Kalamata oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Panisse base: In a saucepan, whisk chickpea flour with 300ml water, 1 tbsp olive oil, lemon zest, and 1/2 tsp salt over medium heat. Stir continuously for 8-10 minutes until smooth and thick. Pour into a parchment-lined square baking dish to 1.5cm thickness. Chill in refrigerator for 30 minutes until set.

2. 02

   Make the Saffron-Fennel Velouté: Heat 2 tbsp olive oil in a sauté pan over medium-low heat. Add minced shallots, garlic, and diced fennel. Sweat for 8 minutes until soft and translucent without browning. Pour in white wine and reduce by half.

3. 03

   Add fish fumet and bloomed saffron with its liquid to the pan. Simmer gently for 12 minutes. Transfer mixture to a high-speed blender, add heavy cream, and blend on high until completely smooth. Pass through a fine-mesh chinois back into a clean pan. Season with lemon juice, salt, and mount with cold cubed butter right before serving.

4. 04

   Create Kalamata Infused Oil: Puree Kalamata olives with 60ml extra virgin olive oil in a small blender until fine. Pass through cheesecloth into a squeeze bottle to yield a deep, fragrant purple oil.

5. 05

   Finish Garnishes: Cut set panisse into precise rectangular batons. Shallow fry in hot olive oil until golden and crisp, about 2 minutes per side; drain on paper towels. In a blisteringly hot dry skillet, scorch the cherry tomatoes until skins split and lightly char.

6. 06

   Sear the Sea Bass: Score fish skin lightly at 5mm intervals. Pat skin thoroughly dry and season with salt. Heat 2 tbsp olive oil in a heavy stainless steel pan over high heat. Lay fillets skin-side down, pressing gently with a spatula for 10 seconds to prevent curling. Cook 3-4 minutes until skin is golden and ultra-crisp. Flip, turn off heat, and allow ambient heat to cook through for 1 minute.

7. 07

   Plating: Spoon warm Saffron-Fennel Velouté into the center of broad shallow bowls. Place crispy panisse batons and charred tomatoes off-center. Rest the sea bass fillet skin-side up over the sauce. Drizzle Kalamata oil around the rim and garnish with fresh fennel fronds and flaky sea salt.