Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Saffron-Fennel Emulsion

Crisp-skinned wild sea bass served over a velvety saffron-infused fennel bouillon, accented with a vibrant herb-citrus salad and a drizzle of premium extra virgin olive oil.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the sea bass fillets lightly in a crosshatch pattern, pat extremely dry with paper towels, and season both sides with sea salt.

2. 02

   In a saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the sliced fennel, shallots, and garlic until translucent and softened but not colored, about 5 minutes.

3. 03

   Deglaze the pan with the white wine and add the saffron threads. Simmer until the liquid has reduced by half.

4. 04

   Pour in the fish stock, bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the fennel is completely tender.

5. 05

   Transfer the fennel and liquid mixture to a high-speed blender. Add the heavy cream and blend on high until completely smooth and velvety. Pass through a fine-mesh chinois into a clean saucepan. Keep warm over low heat and whisk in the cold, cubed butter one piece at a time to emulsify. Season with salt and white pepper.

6. 06

   In a small bowl, gently toss the reserved fennel fronds, dill, parsley, and blood orange segments with 1 tablespoon of olive oil and a pinch of flaky sea salt.

7. 07

   Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed, non-stick or cast-iron skillet over medium-high heat. Place the sea bass fillets skin-side down, pressing firmly with a fish spatula for 30 seconds to ensure even skin-to-pan contact. Cook for 4 minutes until the skin is beautifully golden and crisp.

8. 08

   Carefully flip the fillets and sear the flesh side for just 1 minute. Remove from heat immediately.

9. 09

   To serve, ladle a generous pool of the warm saffron-fennel emulsion into the base of four shallow heated bowls. Place a sea bass fillet, skin-side up, in the center. Top the fish elegantly with the citrus-herb salad and finish with a light drizzle of premium extra virgin olive oil.