Pan-Seared Mediterranean Sea Bass...Pan-Seared Mediterranean Sea Bass with Smoked Eggplant Emulsion & Saffron Chickpea Velouté

Crispy-skinned wild sea bass served over a velvety saffron-chickpea cream, complemented by a smoky eggplant purée and bright charred olive gremolata.

Ingredients

Cooking Instructions

1. 01

   In warm stock, steep saffron threads for 10 minutes. Sauté diced shallot and 1 clove of garlic in olive oil until translucent, add chickpeas and saffron stock, simmer for 8 minutes, then blend until ultra-smooth. Pass through a chinois and keep warm.

2. 02

   Char the eggplant directly over an open gas flame or broiler until skin is completely blackened and flesh is tender. Scoop out flesh, discard skin, and blend warm flesh with 1 clove garlic, 1 tbsp lemon juice, and cold olive oil until emulsified and glossy. Season with sea salt.

3. 03

   Prepare gremolata by combining chopped Castelvetrano olives, toasted pine nuts, capers, parsley, lemon zest, 2 tbsp olive oil, and a touch of lemon juice.

4. 04

   Score sea bass skin lightly at 5mm intervals. Dry skin thoroughly and season generously with salt. Heat olive oil in a stainless-steel skillet over high heat until smoking point.

5. 05

   Place fillets skin-side down, press flat for 10 seconds, lower heat to medium, and cook for 3-4 minutes until skin is golden and crispy. Add butter and remaining lemon juice, turn fish briefly for 30 seconds to baste, then remove from heat immediately.

6. 06

   To plate, spoon a pool of warm saffron chickpea velouté across the plate, place dots of smoked eggplant emulsion around it, nestle the crispy sea bass skin-side up, and finish with a line of charred olive gremolata.