Pan-Seared Wild Red Mullet...Pan-Seared Wild Red Mullet with Saffron-Lemon Emulsion and Charred Fennel

Crisp-skinned Mediterranean red mullet paired with a velvety saffron-Meyer lemon emulsion, caramelized baby fennel, and a bright tomato-caper relish.

Ingredients

Cooking Instructions

1. 01

   Prepare the saffron-lemon emulsion: Gently heat the fish stock with saffron threads in a small saucepan over low heat for 5 minutes until infused. Transfer to a blender, add Meyer lemon juice, and blend while slowly drizzling in 80ml extra virgin olive oil until glossy and emulsified. Season with salt and keep warm.

2. 02

   Char the fennel: Heat a cast-iron skillet over medium-high heat with 15ml olive oil and 15g butter. Place baby fennel cut-side down and sear for 8-10 minutes until deep golden-brown and tender. Remove and keep warm.

3. 03

   Assemble the relish: In a chilled bowl, gently combine diced heirloom tomatoes, capers, minced shallot, wild oregano, and remaining olive oil. Season with flaky sea salt and set aside.

4. 04

   Prep the fish: Lightly score the skin of red mullet fillets at 5mm intervals using a sharp knife. Pat completely dry with paper towels and season generously with flaky sea salt.

5. 05

   Sear the fish: Heat a non-stick skillet over high heat until smoking. Add 15ml olive oil and lay fillets skin-side down, pressing gently with a chef spatula for 3 minutes until skin is ultra-crisp. Add remaining 15g butter, flip fillets, baste for 45 seconds, then immediately remove from heat.

6. 06

   Plating: Spoon warm saffron emulsion onto the center of warm shallow bowls. Place charred fennel across the sauce, drape the crispy red mullet fillet skin-side up on top, and dress with tomato-capers relish alongside.