Saffron-Poached Loup de Mer...Saffron-Poached Loup de Mer with Fennel Silk and Blood Orange Gastrique

Pan-seared wild sea bass served over a velvet saffron-fennel emulsion, balanced by a sharp blood orange reduction and finished with shaved Sardinian bottarga.

Ingredients

Cooking Instructions

1. 01

   For the Fennel Silk: In a medium saucepan, sweat the sliced fennel in 15g of butter over low heat until translucent. Add saffron and cream; simmer until the fennel is completely soft. Transfer to a high-speed blender and process until completely smooth. Pass through a fine-mesh chinois and season with salt.

2. 02

   For the Gastrique: Combine blood orange juice, honey, and sherry vinegar in a small saucepan. Reduce over medium heat until the liquid reaches a thick, syrupy glaze consistency. Set aside.

3. 03

   For the Fish: Pat the sea bass skin dry with paper towels. Lightly score the skin with a sharp blade in a crosshatch pattern. Season only the skin side with Maldon salt.

4. 04

   Searing: Heat olive oil in a heavy-bottomed stainless steel pan over medium-high heat. Place the fish skin-side down, pressing firmly with a spatula for 30 seconds to ensure even contact. Cook for 4-5 minutes until the skin is golden and exceptionally crisp. Flip and kiss the heat for an additional 45 seconds.

5. 05

   The Samphire: Quickly blanch the samphire in boiling water for 30 seconds, then shock in ice water to maintain color. Drain and toss with a drop of olive oil.

6. 06

   Assembly: Spoon a generous pool of the Saffron Fennel Silk onto the center of a warmed plate. Place the sea bass on top, skin-side up. Drizzle the blood orange gastrique around the perimeter. Garnish with samphire and use a microplane to shave fresh bottarga over the fish for a savory umami finish.