Pan-Seared Red Mullet with...Pan-Seared Red Mullet with Saffron-Fennel Purée and Olive-Caper Emulsion

Crisp-skinned red mullet fillets served over a velvety saffron-infused fennel purée, drizzled with a vibrant Kalamata olive and caper emulsion, and finished with charred blood orange.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, gently warm the heavy cream, then remove from heat and add the saffron threads. Let steep for 10 minutes to extract the vibrant color and aroma.

2. 02

   In another medium saucepan, melt 15g of butter with a splash of olive oil over medium heat. Sweat the sliced shallots, garlic, and sliced fennel until completely soft and translucent, about 8 to 10 minutes, ensuring they do not take on any color.

3. 03

   Pour the saffron-steeped cream into the fennel mixture and simmer gently for 5 minutes. Transfer the contents to a high-speed blender, add the remaining 15g of cold butter, and blend on high until silky smooth. Season to taste with sea salt and pass through a fine-mesh chinois. Keep warm.

4. 04

   Prepare the olive-caper emulsion by whisking the finely chopped Kalamata olives, capers, lemon juice, and 60 ml of extra virgin olive oil in a small bowl. Stir in the chopped dill and set aside.

5. 05

   Lightly char the blood orange segments in a dry, smoking-hot pan for 30 seconds on one side to caramelize the natural sugars. Set aside for plating.

6. 06

   Pat the red mullet fillets completely dry with paper towels and score the skin lightly. Season the skin side with sea salt flakes. Heat the remaining 20 ml of olive oil in a non-stick skillet over medium-high heat. Place the fillets skin-side down, pressing gently with a spatula for the first 30 seconds to keep them flat. Cook for 2 to 3 minutes until the skin is golden and ultra-crisp.

7. 07

   Flip the fish over and cook on the flesh side for just 30 seconds, then immediately remove from the heat.

8. 08

   To serve, spoon a generous pool of the warm saffron-fennel purée onto the center of each plate. Top with two crisp-skinned red mullet fillets. Spoon the olive-caper emulsion elegantly around the plate, and garnish with the charred blood orange segments and reserved fennel fronds.