Pan-Seared Seabass with Saffron-Fennel...Pan-Seared Seabass with Saffron-Fennel Emulsion & Black Olive Dust

Crispy-skinned wild Mediterranean seabass set over a velvety saffron-fennel emulsion, complemented by smoked eggplant purée, charred baby artichokes, and a delicate black olive crumb.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 100°C (210°F). Spread pitted Kalamata olives on a baking sheet lined with parchment paper and dehydrate for 2 hours (or until completely dry and brittle). Blitz in a spice grinder to create a fine black olive dust.

2. 02

   Char the whole eggplant directly over an open gas flame or under a hot broiler, turning frequently until the skin is completely blackened and the interior soft (approx. 15 minutes). Scoop out the warm flesh, strain excess liquid, and blend with 1 clove minced garlic, 1 tbsp olive oil, lemon juice, and sea salt until silkily smooth. Set aside.

3. 03

   For the saffron-fennel emulsion: Heat 1 tbsp olive oil in a saucepan over medium heat. Sweat the sliced fennel bulb and remaining garlic until translucent. Deglaze with white wine and reduce by half. Add the fish stock and saffron threads, simmering gently for 15 minutes.

4. 04

   Strain the broth through a fine-mesh chinois, discarding solids. Return liquid to low heat and gradually mount with cubed cold butter using an immersion blender until a light, airy foam and creamy emulsion forms. Keep warm.

5. 05

   Sear the trimmed baby artichokes flat-side down in a hot skillet with olive oil for 3-4 minutes until golden-brown and tender. Season with sea salt and lemon zest.

6. 06

   Score the seabass skin lightly in a diamond pattern and pat thoroughly dry. Heat extra virgin olive oil in a heavy stainless steel or cast-iron skillet over high heat. Season fillets with sea salt and press skin-side down firmly using a fish spatula for 10 seconds to prevent curling.

7. 07

   Sear seabass skin-side down for 3 to 4 minutes until skin is golden and ultra-crisp. Gently flip and cook for an additional 45 seconds to finish medium-well. Remove from heat immediately.

8. 08

   To plate: Pipe three dots of warm smoked eggplant purée across the plate. Arrange two charred artichoke halves. Spoon a puddle of the frothy saffron-fennel emulsion into the center. Place the seabass fillet skin-side up over the sauce, sprinkle with black olive dust, and garnish with fresh fennel fronds.