Saffron-Butter Poached Sea Bass...Saffron-Butter Poached Sea Bass with Heirloom Tomato Consommé

Delicate wild sea bass poached in aromatic saffron-infused butter, served atop a crystal-clear chilled tomato consommé with pickled shallots and salt-cured bottarga.

Ingredients

Cooking Instructions

1. 01

   Roughly chop the tomatoes and blend with a pinch of salt. Strain through a fine-mesh sieve lined with muslin cloth for at least 4 hours (or overnight) in the fridge to collect the clear tomato water (consommé).

2. 02

   In a small saucepan, gently melt the butter with the saffron threads on the lowest heat setting. Allow to infuse for 15 minutes without letting the butter brown.

3. 03

   In a small bowl, macerate the shallot rings in white balsamic vinegar and a pinch of salt to create a quick pickle.

4. 04

   Season the sea bass lightly. Place the fillets in a small deep pan and pour over the saffron butter until submerged. Maintain a temperature of 55°C (131°F) and poach for 12-14 minutes until the flakes just begin to separate.

5. 05

   While the fish poaches, blanch the samphire in boiling water for 30 seconds, then shock in ice water. Pat dry.

6. 06

   To plate, pour 50ml of chilled tomato consommé into the base of two shallow bowls. Carefully lift the sea bass from the butter and place in the center.

7. 07

   Top the fish with pickled shallots, samphire, and a generous grating of bottarga. Garnish with micro-basil and a few drops of the remaining saffron butter.