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

Ingredients

• 2 fillets sea bass fillets, 6 oz each, skin-on, pin bones removed
• 1/4 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
• 1/2 teaspoon black pepper, freshly ground
• 1 small shallot, minced
• 3/4 cup farro, dry
• 1 tablespoon red wine vinegar, for fennel carpaccio

Instructions

1. 1

   Cook farro according to package directions (about 20 minutes). Drain and set aside.

2. 2

   Toast saffron threads gently in a small dry pan for 30 seconds, then steep in 3 tablespoons of warm broth for 10 minutes.