Pan-Seared Wild Stone Bass...Pan-Seared Wild Stone Bass with Saffron-Fennel Velvet, Charred Olive Tapenade, and Citrus Gel

A Michelin-calibrated Mediterranean masterpiece featuring crisp-skinned wild stone bass set upon a luxurious saffron-infused fennel puree, accented with smoky Kalamata tapenade and vibrant citrus gel.

Ingredients

Cooking Instructions

1. 01

   To make the blood orange gel: In a small saucepan, combine blood orange juice and agar-agar powder. Bring to a boil for 1 minute while whisking constantly. Pour into a shallow tray and refrigerate for 20 minutes until completely set into a firm jelly.

2. 02

   Transfer the chilled orange jelly to a high-speed blender with orange blossom water and blend until a smooth, glossy gel forms. Transfer to a squeeze bottle and reserve at room temperature.

3. 03

   To prepare the saffron-fennel velvet: Melt 20g butter in a saute pan over medium-low heat. Add sliced fennel and sweat without browning for 8 minutes. Add fish stock, bloomed saffron with liquid, and cream. Simmer until fennel is exceptionally tender (approx. 10 minutes).

4. 04

   Transfer hot fennel mixture to a blender, add remaining 40g cold butter, and blend on high for 2 minutes until silky. Pass through a fine mesh chinois, season with salt, and keep warm.

5. 05

   To make charred olive tapenade: Heat a dry cast-iron skillet over high heat. Char the halved shallot and Kalamata olives for 3-4 minutes until lightly blackened on edges. Finely chop olives, charred shallot, and capers together. Fold in 2 tbsp extra virgin olive oil and season to taste.

6. 06

   Score the stone bass skin lightly at 5mm intervals. Pat skin thoroughly dry with paper towels and season both sides with flakey sea salt.

7. 07

   Heat 2 tbsp extra virgin olive oil in a heavy stainless steel pan over medium-high heat. Place stone bass skin-side down, applying gentle pressure with a fish spatula for 10 seconds to ensure even skin contact.

8. 08

   Sear skin-side down for 4 minutes until golden and crackling crisp. Turn fillets carefully and cook for 1 additional minute. Remove from heat and let rest 2 minutes on a warm plate.

9. 09

   To assemble: Spoon a generous swipe of warm saffron-fennel velvet across each plate. Place a stone bass fillet central to the puree. Quenelle the charred tapenade atop the fish. Dot dots of blood orange gel around the plate, and garnish elegantly with reserved fennel fronds and fresh samphire.