Saffron-Poached Branzino with Artichoke...Saffron-Poached Branzino with Artichoke Barigoule and Charred Leeks

A refined Mediterranean masterpiece featuring delicate sea bass poached in a fragrant saffron-citrus broth, served with tender baby artichokes and a toasted pine nut gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the barigoule: In a wide shallow pan, sauté sliced garlic and trimmed artichokes in 20ml olive oil until lightly golden. Deglaze with white wine and reduce by half.

2. 02

   Add the fish stock and saffron threads to the pan. Simmer the artichokes gently for 12 minutes until tender. Season the broth with lemon juice and sea salt.

3. 03

   Prepare the leeks: Slice the leek into 2-inch rounds. In a separate hot pan with a drop of oil, char the cut sides of the leeks until blackened and caramelized. Set aside.

4. 04

   Poach the fish: Lower the heat of the saffron broth to a bare simmer (approx. 65°C/150°F). Place the branzino fillets skin-side up into the liquid. Cover and poach gently for 6-8 minutes until the flesh is translucent and flaky.

5. 05

   Make the gremolata: Combine the toasted pine nuts, lemon zest, parsley, and the remaining olive oil in a small bowl. Stir to incorporate.

6. 06

   Plating: Place two charred leek rounds in the center of a warmed shallow bowl. Carefully lift the branzino and place atop the leeks. Arrange artichoke halves around the fish.

7. 07

   Finish: Strain the remaining saffron broth through a chinois and pour around the base of the fish. Top the branzino with the pine nut gremolata and a final sprinkle of Maldon salt.