Pan-Seared Wild Loup de...Pan-Seared Wild Loup de Mer with Saffron-Fennel Velouté and Blood Orange-Caper Emulsion

Crisp-skinned Mediterranean sea bass delicately set atop a silky saffron-infused fennel velouté, complemented by confit baby artichokes, dehydrated Castelvetrano olive soil, and a bright blood orange emulsion.

Ingredients

Cooking Instructions

1. 01

   Bloom the saffron threads in 2 tablespoons of warm fish fumet for 10 minutes.

2. 02

   In a heavy-bottomed saucier, sweat the minced shallot and shaved fennel in 1 tablespoon of olive oil over low heat until completely soft and translucent, avoiding any browning.

3. 03

   Pour in the dry white wine and reduce by half. Add the remaining fumet and bloomed saffron, simmering gently for 5 minutes. Transfer to a high-speed blender, add 1 tablespoon of cold butter, and blend until mirror-smooth; pass through a fine chinois and season with fine sea salt.

4. 04

   In a separate pan, braise the baby artichokes in 1 tablespoon of olive oil with a splash of water and a pinch of salt until tender; lightly char cut sides before removing from heat.

5. 05

   Prepare the emulsion: In a small pan, reduce the blood orange juice by half. Remove from heat and vigorously whisk in 2 tablespoons of olive oil, capers, and Espelette pepper to yield a vibrant, broken vinaigrette-style emulsion.

6. 06

   Score the sea bass skin lightly at 5mm intervals and pat thoroughly dry. Heat a stainless steel skillet over medium-high heat with the remaining olive oil until shimmering. Place the fillets skin-side down, applying gentle downward pressure with a fish spatula for 60 seconds to ensure a flat, crisp skin.

7. 07

   Cook skin-side down for roughly 3–4 minutes until the skin is golden and crisp. Flip gently, add the remaining cold butter to the pan, baste the flesh for 30 seconds, and immediately remove the fish to rest.

8. 08

   To plate: Spoon a generous circle of saffron-fennel velouté into shallow bowls. Arrange the charred artichoke halves alongside, nestle the sea bass fillet over the center, sprinkle dehydrated olive soil over the fish, spoon the blood orange-caper emulsion around the base, and finish with bronze fennel fronds and Maldon salt.