Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Fennel-Pernod Purée and Citrus-Herb Emulsion

A refined, Michelin-worthy dish featuring crispy-skinned wild sea bass resting on a silky, aromatic fennel purée, finished with a bright and vibrant citrus-herb emulsion.

Ingredients

Cooking Instructions

1. 01

   For the purée: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced shallots and sliced fennel. Sauté for 5 minutes until softened but not colored.

2. 02

   Deglaze the saucepan with Pernod, allowing the alcohol to evaporate for 1 minute. Add the vegetable stock, cover, and simmer for 12-15 minutes until the fennel is completely tender.

3. 03

   Transfer the fennel mixture to a high-speed blender. Blend until completely smooth and velvety. Season with sea salt and white pepper, then keep warm.

4. 04

   For the emulsion: In a small saucepan, bring the orange juice and lemon juice to a gentle simmer. Reduce by half. Remove from heat and slowly whisk in 2 tablespoons of olive oil and the chopped tarragon and chives to emulsify. Season with a pinch of salt.

5. 05

   Prepare the fish: Pat the sea bass skin completely dry with paper towels. Lightly score the skin with a sharp knife and season both sides with sea salt.

6. 06

   Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the fish skin-side down, pressing gently with a spatula for 30 seconds to ensure even skin contact. Cook for 4 minutes until the skin is golden and crispy.

7. 07

   Carefully flip the fish and cook for an additional 1-2 minutes on the flesh side, just until cooked through. Remove from the pan and drain on paper towels.

8. 08

   To plate: Spoon a generous pool of the warm fennel purée in the center of each plate. Place a sea bass fillet, skin-side up, on top. Drizzle the warm citrus-herb emulsion around the plate. Garnish with reserved fennel fronds and serve immediately.