Wild Branzino with Saffron-Mussel...Wild Branzino with Saffron-Mussel Emulsion and Fennel Pollen

Crispy-skinned Mediterranean sea bass served over a vibrant saffron-infused seafood reduction, accompanied by a bright shaved fennel and citrus salad.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, sauté half the minced shallots in 1 tbsp olive oil until translucent. Add mussels and white wine. Cover and steam for 4 minutes until mussels open. Strain through a chinois or fine-mesh sieve, reserving the liquid; set aside.

2. 02

   Return the mussel liquid to a small saucepan. Add saffron threads and reduce by half over medium-high heat. Lower heat to a simmer and slowly whisk in cold butter cubes one by one until a velvety emulsion forms. Season with a touch of sea salt and keep warm in a bain-marie.

3. 03

   Pat branzino fillets completely dry with paper towels. Lightly score the skin with a sharp knife and season with sea salt and 1/2 tsp fennel pollen. In a heavy-bottomed stainless steel pan, heat 2 tbsp olive oil until shimmering. Place fish skin-side down, pressing firmly for 30 seconds with a fish spatula to ensure even contact.

4. 04

   Sear the fish for 3-4 minutes until the skin is golden and shatteringly crisp. Flip and cook for only 45 seconds on the flesh side. Remove from pan and rest briefly on a warm plate.

5. 05

   In a separate small pan, quickly blister the heirloom tomatoes with the remaining shallots and a splash of olive oil for 2 minutes until just softened. Separately, toss the shaved fennel with Meyer lemon juice, zest, and a drizzle of oil.

6. 06

   To plate: Spoon a generous pool of saffron-mussel emulsion onto the center of warm shallow bowls. Place the branzino fillet skin-side up atop the sauce. Arrange blistered tomatoes around the fish and crown with the shaved fennel salad. Finish with a final dusting of fennel pollen.