Pan-Seared Wild Branzino with...Pan-Seared Wild Branzino with Saffron-Fennel Emulsion

Crisp-skinned wild Mediterranean branzino served over a velvety saffron and caramelized fennel emulsion, accented with a vibrant herb oil and micro-fennel fronds.

Ingredients

Cooking Instructions

1. 01

   For the Herb Oil: Blanch parsley and chives in boiling salted water for 10 seconds, then shock immediately in ice water. Drain, squeeze out all excess moisture, and blend on high speed with 80ml of extra virgin olive oil until smooth. Strain through a coffee filter or fine chinois and set aside.

2. 02

   For the Saffron-Fennel Emulsion: In a saucepan over medium heat, sweat the sliced fennel and garlic in 20ml of olive oil until soft and translucent, without coloring. Add the white wine and reduce by half. Add the steeped saffron with its water and simmer for 10 minutes until the fennel is completely tender.

3. 03

   Transfer the fennel mixture to a high-speed blender. Purée until completely smooth. With the motor running, slowly emulsify the cold cubed butter into the warm purée. Season with lemon juice, sea salt, and white pepper. Keep warm.

4. 04

   For the Branzino: Pat the fish skin completely dry using paper towels. Score the skin lightly at 1cm intervals. Season both sides with sea salt. Heat a thin film of olive oil in a non-stick pan over medium-high heat.

5. 05

   Place the fish fillets skin-side down in the hot pan. Press down gently with a spatula for 30 seconds to prevent curling. Cook for 3-4 minutes until the skin is exceptionally crisp and golden. Flip and cook for an additional 30 seconds to 1 minute, then transfer to a warm plate to rest.

6. 06

   To plate: Spoon a generous pool of the warm saffron-fennel emulsion onto the center of each shallow bowl. Place a branzino fillet, skin-side up, on top. Drizzle the vibrant green herb oil around the emulsion. Garnish with reserved fennel fronds, lemon zest, and a light dusting of wild fennel pollen.