Saffron-Poached Sea Bass with Creamy White Bean Purée & Charred Fennel Carpaccio
Prep 25 min · Cook 20 min · Serves 2 · medium
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, 6 oz each, skin-on, pin bones removed
- 0.25 grams Saffron threads, premium quality
- 2 cups Low-sodium vegetable broth, divided
- 1 can White beans, 15 oz, drained and rinsed
- 3 cloves Garlic, minced
- 5 tablespoons Extra virgin olive oil, divided
- 1 bulb Fresh fennel bulb, very thinly sliced
- 1 whole Lemon, for juice and zest
- 4 sprigs Fresh thyme, plus extra for garnish
- 1 teaspoon Sea salt, divided
- 0.5 teaspoon Black pepper, freshly ground
- 1 small Shallot, minced
- 0.75 cup Farro, dry
Instructions
- 1
Cook farro according to package directions (about 20 minutes). Drain and set aside.
- 2
Toast saffron threads gently in a small dry pan for 30 seconds, then steep in 3 tablespoons of warm broth for 10 minutes.
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