Smoked Sea Bream with Saffron-Fennel Emulsion and Crispy Capers

Instructions

1. 1

   Prepare the wood chips by soaking them in water for at least 30 minutes. Pat the sea bream fillets dry with paper towels and season generously with salt and pepper.

   ~5 min
2. 2

   Prepare for smoking. If using a stovetop smoker, follow the manufacturer's instructions. Typically, this involves placing soaked wood chips in the bottom of the smoker, then placing the fish on the rack above. If using a grill for smoking, create a smoke pouch with aluminum foil filled with wood chips, poke holes, and place on the hot coals.

   ~10 min
3. 3

   Smoke the sea bream fillets according to your method. For stovetop smoking, this can take 15-20 minutes. For grill smoking, aim for a temperature of around 225°F (107°C) for 20-30 minutes, or until the fish is cooked through and flakes easily.

   ~25 min
4. 4

   While the fish is smoking, prepare the saffron-fennel emulsion. Finely dice one shallot and mince the garlic cloves. Trim and finely dice half of the fennel bulb.

   ~5 min
5. 5

   In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced shallot and cook until softened, about 3-4 minutes. Add the minced garlic and diced fennel and cook for another 5 minutes until fragrant and tender.

   ~9 min
6. 6

   Deglaze the pan with the dry white wine and let it simmer and reduce by half, about 3 minutes. Add the saffron threads and stir to combine.

   ~3 min
7. 7

   Pour in the heavy cream and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste. For a smoother emulsion, you can carefully blend this mixture with an immersion blender or transfer it to a regular blender (allow to cool slightly first). Strain through a fine-mesh sieve for an extra-silky texture.

   ~12 min
8. 8

   Prepare the crispy capers. Drain and thoroughly pat the capers dry with paper towels. Heat the remaining olive oil in a frying pan over medium-high heat. Carefully add the capers (they may splatter) and fry until crispy and golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

   ~5 min
9. 9

   Thinly slice the remaining half of the fennel bulb using a mandoline slicer or a sharp knife. Finely chop the fresh parsley.

   ~3 min
10. 10

    To serve, spoon a generous amount of the saffron-fennel emulsion onto each serving plate. Place a smoked sea bream fillet on top of the emulsion. Sprinkle with crispy capers, fresh parsley, and a squeeze of fresh lemon juice. Garnish with the thinly sliced raw fennel if desired.

    ~5 min