Pan-seared sea bream with caramelised fennel and saffron orange sauce
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30 min
Quick
Sezamo
O rețetă rafinată de inspirație mediteraneană spaniolă: fileuri suculente de doradă cu piele crocantă, servite alături de fenicul fraged caramelizat în unt și un sos mătăsos de portocale proaspete infuzat cu șofran și vin alb sec.
Ingredients
Preparation method
Preparing the ingredients
Squeeze the juice from the two oranges and finely grate a little zest (about half a teaspoon). Place the saffron threads into the freshly squeezed orange juice to infuse and release their intense aroma and golden colour.
Trim the baby fennel bulbs, remove the outer layer if tough, and cut them lengthwise into quarters or 1 cm thick slices. Reserve the fine green fronds (fennel fronds) for garnish. Finely mince the 2 garlic cloves.
Pat the sea bream fillets thoroughly dry with paper towels to remove excess moisture. Lightly score the skin diagonally in 2-3 places, without cutting into the flesh. Season both sides generously with sea salt and freshly ground black pepper.
Chef's tip
Drying the fish skin completely with paper towels and gently pressing it with a spatula at the beginning of searing are the secrets to exceptionally crispy skin.
For a perfect sauce emulsion, the butter added at the end must be cold from the fridge, with the heat turned off, incorporating it with circular motions.
27 min
Under an hour
