Sea Bass on Fennel
Sea Bass on Fennel

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sea bass on fennel. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sea Bass on Fennel is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Sea Bass on Fennel is something that I’ve loved my entire life.

Eric Ripert protégé Robert Sisca, Executive Chef of Bistro du Midi in Boston, is now a master of fish preparation in his own right. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.

To begin with this particular recipe, we have to prepare a few ingredients. You can have sea bass on fennel using 21 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Sea Bass on Fennel:
  1. Prepare For the sea bass:
  2. Get 6 fillets of sea bass, each 150 – 200 g, skinned
  3. Make ready 4 large bulbs of fennel, trimmed
  4. Get 1 banana shallot (or 1 small onion), peeled and finely sliced
  5. Get 1 1/2 teaspoons sugar
  6. Get 1 1/2 teaspoons salt
  7. Get 1/2 teaspoon fennel seeds
  8. Get Juice of ½ lemon
  9. Prepare 100 ml dry white wine
  10. Make ready 50 g butter, plus extra to top the fish when cooking
  11. Make ready 1 tablespoon olive oil
  12. Take For the beurre blanc:
  13. Take 1 banana shallot, peeled and finely chopped
  14. Take Juice of ½ lemon
  15. Make ready 100 ml fish stock (or a stock cube)
  16. Prepare 75 ml white vermouth, e.g. Noilly Prat or Martini Bianco
  17. Make ready 75 ml dry white wine
  18. Take 1 tablespoon olive oil
  19. Take 100 g butter, kept very cold and cut into 1.5cm cubes, plus another 20 g for frying the shallot
  20. Make ready 1/2 teaspoon sugar
  21. Take to taste Salt and freshly ground black pepper

Grilled sea bass with fennel and dill. Triple fennel means fennel served three ways: as a salad, fried, and braised. The three preparations of fennel complement each other nicely and all go well with the sea bass. The amount of fennel seems huge, but when you braise fennel it will be reduced a lot.

Instructions to make Sea Bass on Fennel:
  1. Halve the fennel vertically, slice lengthways to a thickness of 4 – 5mm then blanch in a pan of boiling water with 1 teaspoon of salt, 1 teaspoon of sugar, and the lemon juice, for 10 – 15 minutes or until tender. Strain well.
  2. Fry the sliced shallot in 20g of butter and 1 tablespoon of olive oil until translucent. Add ½ teaspoon of sugar, ½ teaspoon of salt and the fennel seeds and fry gently for 2 minutes.
  3. Add the blanched fennel to the shallot pan and mix.
  4. Transfer to a shallow, ovenproof dish large enough to hold all of the fillets in one layer. Set to one side.
  5. Next, prepare the beurre blanc. Gently fry the chopped shallot in 20g butter until translucent, add the vermouth and the wine. Simmer to boil off the alcohol.
  6. Add the fish stock, lemon juice and sugar, then boil until it has reduced by about a third.
  7. Remove from the heat and strain into a small saucepan. Set to one side.
  8. About one hour before serving, heat your oven to 180°C / 350°F / gas mark 4.
  9. Add 100ml of wine to the fennel, dot the top with small pieces of butter, then place in the oven for an hour. Make sure it doesn’t brown too much.
  10. Take the dish out of the oven and lay the fish fillets on top of the fennel. Season the fish with salt and pepper and top each with a thin slice of butter.
  11. Return to the oven for 10 – 12 minutes.
  12. While the fish is cooking, heat up the beurre blanc base until it is beginning to boil.
  13. Remove from the heat and gradually whisk in the cold butter two pieces at a time, until an emulsion forms that coats the back of a spoon. Season.
  14. Check the fish; it should be just set when cooked.
  15. Using a spatula, carefully lift a fillet, and the fennel underneath it, and place on a plate. Spoon some beurre blanc over the fish and serve with new potatoes and perhaps a few fine green beans.

This sea bass recipe from the Costardi Brothers uses a delicious combination of seafood, including prawns and scallops, to make a perfect seafood starter. Sea bass with apple, fennel and celery. Fennel and tomatoes are gently served with wine, herbs and garlic and then topped with pan-fried sea bass. A tasty combination of classic Mediterranean Slash the skin of the sea bass fillets and place in the fridge. Cut the fennel lengthways into quarters.

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