Saffron-Poached Sea Bass with Creamy White Bean Purée & Charred Fennel Carpaccio

Name: Saffron-Poached Sea Bass with Creamy White Bean Purée & Charred Fennel Carpaccio
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 fillets Sea bass fillets; 0.25 grams Saffron threads; 2 cups Low-sodium vegetable broth; 1 can White beans; 3 cloves Garlic; 5 tablespoons Extra virgin olive oil; 1 bulb Fresh fennel bulb; 1 whole Lemon; 4 sprigs Fresh thyme; 1 teaspoon Sea salt; 0.5 teaspoon Black pepper; 1 small Shallot; 0.75 cup Farro; 1 tablespoon Red wine vinegar

Prep 25 min · Cook 20 min · Serves 2 · medium

Mediterranean Diet

A French Provençal-inspired dish featuring delicate sea bass poached in a silky saffron-infused broth, served alongside a velvety white bean and garlic purée, topped with thinly shaved raw fennel dressed in bright lemon vinaigrette. Light, elegant, and deeply flavorful.

Ingredients

2 fillets Sea bass fillets
0.25 grams Saffron threads
2 cups Low-sodium vegetable broth
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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