Yellowtail Snapper with Artichokes

To make the basil puree: Bring a medium saucepan of water to a boil. While it is coming to a boil, place a large bowl of ice water nearby. When the water boils, add a large pinch of salt. Put the basil leaves in the water and cook 30 seconds, stirring to make sure all the leaves are submerged. Drain the leaves in a colander, then place them in the ice water for 1 minute. Remove and drain. Place in a small blender and puree, adding ice water, 2 tablespoons at a time, as necessary to get a smooth puree. Put the basil puree in a nonaluminum container and store, sealed, in the freezer until ready to use.

To make the spiced salt: Preheat the oven to 350 F. Put all the spices on a sheet pan, spreading them out thin, and place in the oven. Check and stir every 5 minutes until golden brown. Remove from the oven and let cool. Mix in a bowl with the salt. Grind the mixture in a spice or coffee grinder. Store at room temperature in an airtight container.

To dry the tomatoes: Preheat the oven to 200 F. Remove the stems from the tomatoes. Dip each one in a pot of boiling water for 20 seconds, then place in a bowl of ice water. When cooled, slip or pull off the skin. Save the skin. Cut each into 6 wedges and remove the seed portion. Toss the tomatoes in the oil, thyme, and rosemary. Lay the tomato pieces on a small sheet pan, separating the pieces. Place in the oven and bake until dried but not leathery. Remove from the oven and cool. Place in a container and keep at room temperature until ready to use. The tomatoes are very delicate; use a small spatula to move them. Reserve the oil that remains in the pan to cook the snapper.

Spread the reserved tomato skin in a dehydrator and dry until translucent and crisp. Set aside.

To prepare the snapper: Cut the artichoke bottoms and fennel bulbs in half vertically. With a mandolin, V-slicer, or knife, slice the artichokes and fennel very thin. Place in a bowl and add the olives, zest, lemon juice, olive oil, and vermouth. Mix well; season to taste with the seasoned salt. Season the snapper fillets with the seasoned salt. Lay a piece of plastic film wrap large enough to wrap a single fillet of the fish on a work surface. Put one fourth of the artichoke mixture in the center of the plastic; include some of the liquid from the bowl. Season both sides of the fish fillets with salt and pepper. Place a fish fillet on top of the vegetables. Drizzle with a little olive oil. Wrap completely to seal, then wrap the entire packet in aluminum foil. Repeat with the remaining vegetables and fish to make a total of four packets. The packets can be chilled at this point.

Twenty minutes before serving, preheat the oven to 350 F. Place the packages on a sheet pan, leaving space between them. Bake 15 to 20 minutes, depending on the thickness of the fish. Test by opening the foil of a packet and pressing the fish lightly with your finger; it is firm to the touch when done. Remove the fish from the oven and let rest in a warm place for 2 to 3 minutes.

To prepare the basil-potato puree: Put the potatoes in a medium saucepan and cover with lightly-salted water. Bring to a boil, reduce the heat to medium, cover, and cook until soft, 10 to 12 minutes. Bring the milk to a simmer and keep warm. When the potatoes are cooked, drain them and put them through a food mill or potato ricer using the finest holes available. Place the potatoes in a small pan and place over medium-low heat. Add half the warm milk and mix thoroughly. Add the rest of the milk and mix again. Add the basil puree and olive oil and mix until well blended. Season to taste with sea salt. Cover and keep warm until ready to serve.

To make the sauce: In a small, nonaluminum saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the diced shallot and garlic and saute until translucent; do not brown. Add the tomatoes and saffron and cook for 2 minutes. Add the chicken stock and bring to a simmer; cover and cook 5 minutes. Remove the pan from the heat and pour the sauce into a small blender. Add the olive oil and puree for 30 seconds, until smooth. Pour into a clean small saucepan and season to taste with salt and pepper. Keep warm. The sauce will be thinned somewhat by the addition of the fish baking juices just before service.

To fry the fennel sprigs: Pour 3 inches of canola oil in a deep-fryer or deep saucepan and heat to 360 F. Pull the fennel tops into 12 small feathery pieces. Flash-fry a few at a time for 15 seconds, until just crisp; remove with a skimmer or slotted spoon and drain on paper towels. Repeat until all the fennel sprigs are fried.

To assemble: Open a foil packet and lift out the plastic packet. Cut the plastic open with scissors. Pour the juices into the sauce in the pan. Place the vegetable mixture in the center of a warmed dinner plate and top with the fish. Place three pieces of oven-dried tomato around the fish. Using two small spoons, shape the basil-potato puree into quenelles and place one on top of each tomato piece. Repeat with each packet, combining the drained juices. Stir the sauce to blend; spoon around the fish. Garnish each with fried fennel sprigs and bits of dried tomato skin.