Pan-Seared Rouget with Saffron-Fennel...Pan-Seared Rouget with Saffron-Fennel Silk and Citrus-Aleppo Nage

Crisp Mediterranean red mullet fillets set atop a velvety saffron-infused fennel purée, finished with slow-confit vine tomatoes and a bright, warm-spiced citrus nage.

Ingredients

Cooking Instructions

1. 01

   Bloom the saffron threads in 2 tablespoons of warm water for 10 minutes to extract color and aroma.

2. 02

   In a medium saucepan, heat 20ml olive oil over medium-low heat. Add sliced fennel and 1 sliced garlic clove. Cover and sweat slowly for 15 minutes without browning until translucent.

3. 03

   Add the bloomed saffron and liquid to the fennel. Transfer to a high-powered blender and process on high until completely smooth and silky. Season with sea salt and pass through a fine-mesh chinois. Keep warm.

4. 04

   For the confit tomatoes, heat 20ml olive oil in a small pan over low heat with the remaining garlic. Add cherry tomatoes and gently poach for 10 minutes until skins blister and soften. Set aside.

5. 05

   Prepare the nage: Combine dry white wine, orange juice, and Meyer lemon juice in a small saucepan over high heat. Reduce by half (about 5 minutes). Reduce heat to low, stir in Aleppo pepper, and whisk in 20g of cold butter to emulsify. Season lightly with sea salt.

6. 06

   Score the skin of the rouget fillets lightly. Season skin side with fine sea salt. Heat remaining 20ml olive oil in a heavy stainless steel skillet over high heat until shimmering.

7. 07

   Place fillets skin-side down, pressing gently with a spatula for 5 seconds to prevent curling. Sear for 90 seconds until skin is hyper-crisp. Add remaining 20g butter, flip gently, turn off heat, and baste for 30 seconds.

8. 08

   To plate: Spoon a smooth swoop of warm saffron-fennel silk onto each plate. Arrange two rouget fillets skin-side up over the puree. Nestle confit tomatoes nearby. Spoon warm citrus-Aleppo nage around the plate and garnish with reserved fennel fronds and a sprinkle of Fleur de Sel.