Saffron-Infused Sea Bass with...Saffron-Infused Sea Bass with Silken Fennel Puree and Caper-Herb Emulsion

A refined Mediterranean composition featuring pan-seared wild sea bass over a velvety saffron-scented fennel cream, finished with blistered heirloom tomatoes and a bright, acidic herb vinaigrette.

Ingredients

Cooking Instructions

1. 01

   For the puree: Sauté the sliced fennel in a tablespoon of olive oil over medium heat until softened. Add the saffron threads and heavy cream. Simmer for 8 minutes until the fennel is tender, then blend in a high-speed blender until silky smooth. Season with white pepper and keep warm.

2. 02

   For the emulsion: In a small bowl, whisk together the lemon juice, chopped capers, dill, and 30ml of olive oil until emulsified.

3. 03

   For the tomatoes: Heat a small skillet over high heat with a drop of oil. Add the cherry tomatoes and sear for 2 minutes until the skins just begin to blister and crack. Remove and set aside.

4. 04

   For the fish: Score the sea bass skin lightly with a sharp knife. Pat the skin extremely dry. Season with Fleur de sel. Heat the remaining olive oil in a non-stick pan over medium-high heat. Place the bass skin-side down, pressing firmly for 30 seconds. Cook for 4-5 minutes until the skin is golden and glass-like. Flip and cook for 1 minute to finish.

5. 05

   Plating: Spoon a generous circle of the saffron-fennel puree onto the center of each plate. Place the sea bass fillet atop the puree, skin-side up. Arrange blistered tomatoes around the fish and drizzle the caper-herb emulsion over the plate.