Saffron-Infused Wild Sea Bass...Saffron-Infused Wild Sea Bass with Compressed Fennel and Blood Orange Emulsion

A sophisticated Mediterranean masterpiece featuring oil-poached sea bass layered with the aromatic warmth of saffron and the bright, acidic complexity of a blood orange reduction.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in the white wine over low heat for 5 minutes to extract the pigment and aroma, then set aside.

2. 02

   Place the shaved fennel in a vacuum bag with a splash of olive oil and a pinch of salt; seal at high pressure to compress. If a chamber sealer is unavailable, shock the shaved fennel in ice water for 20 minutes for maximum crispness.

3. 03

   In a small, deep poaching pan, combine the saffron-wine mixture with the olive oil. Bring the temperature to exactly 65°C (149°F) using a kitchen thermometer.

4. 04

   Season the sea bass lightly with salt. Submerge the fillets in the warm oil and poach for 12-14 minutes, maintaining a constant temperature, until the flakes just begin to separate.

5. 05

   While the fish poaches, reduce the blood orange juice in a small saucepan over medium-high heat until it reaches a syrupy consistency (about 40ml remaining).

6. 06

   Remove the citrus reduction from heat and vigorously whisk in the cold butter cubes one by one to create a glossy, stable emulsion.

7. 07

   To plate: Arrange a nest of compressed fennel in the center of a warmed shallow bowl. Carefully lift the sea bass from the oil, patting the bottom slightly with a paper towel, and place atop the fennel.

8. 08

   Drizzle the blood orange emulsion around the fish and finish with a dusting of fennel pollen and a few flakes of Maldon sea salt.