Pan-Seared Mediterranean Sea Bass...Pan-Seared Mediterranean Sea Bass with Saffron-Ouzo Emulsion & Preserved Lemon Gremolata

Crispy-skinned wild sea bass served over a velvety charred eggplant silk, finished with a luminous saffron-ouzo emulsion and a vibrant pine nut gremolata.

Ingredients

Cooking Instructions

1. 01

   Char the whole eggplant over an open flame until blackened and soft; scoop out the smoky flesh and blend with sautéed sliced fennel until smooth. Season and pass through a fine sieve to yield a silky purée.

2. 02

   In a small bowl, combine finely diced preserved lemon rind, chopped parsley, toasted pine nuts, half the grated garlic, and 30ml olive oil to create the gremolata. Set aside.

3. 03

   For the emulsion, bring fish stock, remaining garlic, saffron, and ouzo to a simmer in a saucepan, reducing by half. Lower heat and vigorously whisk in cold cubed butter to form a glossy, aerated sauce.

4. 04

   Score the skin of sea bass fillets lightly. Season with sea salt and pan-sear skin-side down in a hot skillet with olive oil using press-down pressure for 3-4 minutes until golden and crisp. Flip and finish for 1 minute.

5. 05

   To assemble, spoon a warm line of eggplant purée across the plate, rest the sea bass skin-side up on top, foam the saffron-ouzo sauce with an immersion blender and dress around the fish, finishing with a line of gremolata across the crisp skin.