Saffron-Scented Red Mullet with...Saffron-Scented Red Mullet with Artichoke Barigoule and Kalamata Jus

A refined Mediterranean masterpiece featuring delicate pan-seared red mullet, tender baby artichokes braised in aromatics, and a vibrant saffron-infused olive reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the artichokes Barigoule: In a small saucepan, sauté garlic and thyme in 20ml of olive oil. Add the trimmed artichokes and sear for 2 minutes. Deglaze with white wine and reduce by half.

2. 02

   Add 50ml of fish stock to the artichokes, cover, and simmer over low heat for 12-15 minutes until tender. Remove from heat and keep warm in the liquid.

3. 03

   Create the jus: In another small pan, reduce the remaining fish stock with the saffron threads until it reaches a syrupy consistency. Slowly whisk in 40ml of olive oil to emulsify, then stir in the diced olives and lemon juice.

4. 04

   Score the skin of the red mullet fillets with a sharp blade. Season the skin side with sea salt and Espelette pepper.

5. 05

   Heat a heavy-bottomed skillet with the remaining olive oil. Place the fish skin-side down and press gently with a weight or spatula for 2 minutes to ensure perfectly crispy skin. Flip and cook for 30 seconds on the flesh side.

6. 06

   Plating: Arrange the braised artichokes in the center of a warm plate. Place the mullet fillets on top, skin-side up. Spoon the saffron-olive jus around the plate and finish with fresh lemon zest.