📝 About This Recipe
This exquisite dish pays homage to the sun-drenched Mediterranean coast, featuring the 'woodcock of the sea'—the prized Red Mullet. Its delicate, shrimp-like flavor is elevated by a luxurious saffron-infused butter sauce and the crisp, anise-forward crunch of chilled fennel. Finished with a crown of Ossetra caviar, this recipe represents the pinnacle of fine dining seafood service, balancing oceanic salinity with aromatic warmth.
🥗 Ingredients
The Fish
- 8 pieces Red Mullet Fillets (scaled, pin-boned, and skin scored lightly)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 pinch Flaky Sea Salt (for seasoning)
Saffron Beurre Blanc
- 1/2 teaspoon Saffron Threads (high-quality Persian or Spanish saffron)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Vermentino)
- 1 Shallot (finely minced)
- 2 tablespoons Heavy Cream (to stabilize the emulsion)
- 1 cup Unsalted Butter (cold, cubed into 1/2 inch pieces)
- 1 teaspoon Lemon Juice (freshly squeezed)
Fennel Textures
- 1 large Fennel Bulb (fronds reserved for garnish)
- 2 cups Ice Water (for crisping the fennel)
- 1 tablespoon Pernod or Pastis (for deglazing the sautéed portion)
Luxury Service & Garnish
- 50 grams Ossetra Caviar (chilled)
- 1 handful Micro-fennel or Chervil (for delicate green finish)
- 1 sheet Edible Gold Leaf (optional, for ultimate luxury)
👨🍳 Instructions
-
1
Begin by preparing the fennel. Using a mandoline, shave half of the fennel bulb into paper-thin slices and submerge them in ice water for 20 minutes to curl and crisp. Finely dice the remaining half.
-
2
In a small saucepan over medium heat, sauté the diced fennel and minced shallots in a teaspoon of butter until translucent but not browned (about 4 minutes).
-
3
Add the saffron threads to the dry white wine and let steep for 5 minutes until the liquid turns a deep golden hue.
-
4
Pour the saffron-wine mixture into the saucepan with the shallots. Increase heat to medium-high and reduce the liquid by two-thirds until it reaches a syrupy consistency.
-
5
Whisk in the heavy cream and bring to a simmer for 30 seconds. This prevents the sauce from breaking later.
-
6
Reduce heat to low. Whisk in the cold, cubed butter one piece at a time, moving constantly to create a thick, glossy emulsion. Once all butter is incorporated, strain through a fine-mesh chinois into a clean thermos to keep warm. Season with lemon juice and a touch of salt.
-
7
Pat the red mullet fillets extremely dry using paper towels. Moisture is the enemy of a crispy skin. Season the skin side only with a fine dusting of sea salt.
-
8
Heat a heavy-bottomed non-stick skillet over medium-high heat with olive oil. When the oil shimmers, place the fillets skin-side down. Press gently with a fish spatula for 30 seconds to ensure even contact.
-
9
Sear the fish for 2-3 minutes on the skin side until the skin is golden and shatter-crisp. Flip the fish gently and cook for only 30-45 seconds on the flesh side. Remove from heat immediately.
-
10
Drain the shaved fennel and pat dry. Toss lightly with a drop of olive oil and lemon juice.
-
11
To plate: Spoon a generous pool of saffron beurre blanc into the center of a warmed shallow bowl. Place a small mound of the sautéed fennel in the center.
-
12
Arrange two red mullet fillets over the fennel, skin-side up. Top the fish with a delicate nest of the chilled shaved fennel.
-
13
Place a perfect quenelle of Ossetra caviar atop the fennel shavings. Garnish with fennel fronds and micro-herbs. Serve immediately.
💡 Chef's Tips
Always score the skin of the red mullet with a very sharp knife to prevent the fish from curling during searing. Never let the beurre blanc boil once the butter is added, or the sauce will separate and lose its velvety texture. Use a mother-of-pearl spoon for the caviar to ensure the delicate flavor isn't tainted by metallic notes. If red mullet is unavailable, high-quality red snapper or sea bass fillets can be used as a substitute, though the flavor profile will be milder.
🍽️ Serving Suggestions
Pair with a chilled glass of Vintage Blanc de Blancs Champagne to cut through the richness of the butter sauce. A side of butter-poached fondant potatoes serves as the perfect vessel for soaking up the saffron sauce. Serve with a crisp, dry Chablis or an Assyrtiko for a beautiful mineral-driven wine pairing. Follow this course with a light citrus sorbet to cleanse the palate after the richness of the caviar and saffron.