Saffron-Poached Wild Seabass with...Saffron-Poached Wild Seabass with Artichoke Barigoule and Preserved Lemon Gremolata

A sophisticated harmony of delicate wild seabass and earthy baby artichokes, elevated by a vibrant preserved lemon gremolata and an aromatic saffron-infused emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Barigoule: In a small saucepan, sauté half the minced shallots and shaved fennel in 20ml of olive oil until translucent. Add the trimmed artichokes and white wine. Cover and simmer over low heat for 12 minutes until artichokes are tender. Season with sea salt.

2. 02

   Infuse the Oil: In a shallow wide pan, combine the remaining olive oil and saffron threads. Warm gently over low heat until the oil reaches 60°C (140°F). Do not let it sizzle.

3. 03

   Poach the Seabass: Season the seabass fillets lightly with white pepper. Carefully submerge them in the saffron-infused oil. Poach at a consistent 55-60°C for 12-15 minutes until the flakes just begin to separate.

4. 04

   Craft the Gremolata: Mix the preserved lemon peel, chopped parsley, toasted pine nuts, and the remaining minced shallot in a small bowl. Add a teaspoon of the warm saffron oil to bind.

5. 05

   Plating: Place two artichoke halves and a portion of the fennel barigoule in the center of two warmed shallow bowls. Carefully lift the seabass from the oil and rest it atop the vegetables.

6. 06

   Finish: Spoon the gremolata over the fish. Emulsify 2 tablespoons of the barigoule cooking liquid with 1 tablespoon of the saffron poaching oil and drizzle around the plate. Serve immediately.