Pan-Seared Sea Bream with...Pan-Seared Sea Bream with Saffron-Fennel Emulsion and Castelvetrano Salsa

Crisp skin-on wild sea bream nestled in a silky, aromatic saffron and fennel emulsion, topped with a bright, briny Castelvetrano olive and preserved lemon salsa.

Ingredients

Cooking Instructions

1. 01

   Pat the sea bream fillets dry with paper towels. Lightly score the skin in 3 parallel lines. Season both sides with a pinch of Fleur de sel and let rest at room temperature.

2. 02

   In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the sliced fennel and cook until translucent and soft, without coloring, about 5-6 minutes.

3. 03

   Add the saffron threads to the pan, allowing them to toast in the warm oil for 30 seconds to release their aroma. Pour in the white wine and reduce by half.

4. 04

   Pour in the fish stock and simmer on low for 10 minutes until the fennel is completely tender. Transfer to a high-speed blender and purée until silky smooth. Strain through a fine-mesh chinois back into a clean pan.

5. 05

   Over ultra-low heat, vigorously whisk the cold, cubed butter into the fennel-saffron purée one cube at a time to form a glossy, emulsified sauce. Season with a touch of white pepper and keep warm.

6. 06

   For the salsa, combine the minced Castelvetrano olives, baby capers, preserved lemon, and chopped dill in a small bowl. Stir in 1 tablespoon of extra virgin olive oil.

7. 07

   Heat a heavy-bottomed cast-iron skillet over high heat with 1 tablespoon of olive oil. Once shimmering, place the fish fillets skin-side down. Press gently with a fish spatula for 30 seconds to prevent curling. Cook for 3-4 minutes until the skin is golden and ultra-crisp.

8. 08

   Carefully flip the fish and sear the flesh side for just 30-45 seconds. Remove from heat immediately.

9. 09

   To plate, ladle a generous pool of warm saffron-fennel emulsion into the center of two shallow bowls. Nest herbed sea bream fillets in the center, skin-side up. Spoon a neat quenelle of the Castelvetrano salsa on top of the fish, and finish with a drizzle of premium olive oil.