Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Fennel-Apple Purée and Shaved Herb Salad

A Michelin-calibre, nutrient-dense masterpiece. Crispy-skinned wild sea bass rests on a velvety, naturally sweet fennel and Granny Smith apple purée, topped with a crisp, aromatic shaved asparagus and herb salad.

Ingredients

Cooking Instructions

1. 01

   To make the purée, roughly chop 1 whole fennel bulb. Heat 1 tablespoon of olive oil in a small saucepan over medium-low heat. Add the chopped fennel and chopped apple, sweating them until soft and translucent, about 8 to 10 minutes, without coloring.

2. 02

   Pour in the vegetable broth, bring to a gentle simmer, and cook for 5 minutes until the fennel is completely tender. Transfer the mixture to a high-speed blender and purée until ultra-smooth. Season with 1/2 tablespoon of lemon juice and a pinch of salt. Pass through a fine-mesh sieve for a glossy, silk-like texture; keep warm.

3. 03

   Using a mandoline or a vegetable peeler, shave the remaining 1/4 fennel bulb and the asparagus spears lengthwise into paper-thin ribbons. Gently toss the shaved fennel, asparagus, dill, and tarragon in a bowl with the remaining 1 tablespoon of lemon juice, 1/2 tablespoon of olive oil, and a pinch of salt.

4. 04

   Pat the sea bass fillets completely dry with paper towels. Lightly score the skin with a sharp knife to prevent curling, then season both sides with salt and cracked black pepper.

5. 05

   Heat a dry, high-quality non-stick pan over medium-high heat. Add a tiny brush of olive oil. Place the fish skin-side down in the hot pan. Press gently with a fish spatula for 30 seconds to ensure even skin contact. Sear undisturbed for 4 minutes until the skin is golden and exceptionally crispy.

6. 06

   Carefully flip the fish and sear on the flesh side for 1 to 2 minutes, just until cooked through. Remove from the pan and let rest for 1 minute on a warm plate lined with a paper towel.

7. 07

   To plate, spoon a generous pool of the warm fennel-apple purée in the center of two shallow bowls. Rest a sea bass fillet, skin-side up, on top of the purée. Artfully mound the shaved herb-asparagus salad over the fish, scatter toasted pine nuts, and garnish with fennel fronds and a final pinch of Fleur de sel.