Sea Bass on Fennel
Sea Bass on Fennel

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, sea bass on fennel. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Called loup de mer ("wolf of the sea") in French, Mediterranean sea bass is light enough to take on a delicate fennel flavor when baked over charred fennel stalks. Season the sea bass on both sides with salt and freshly ground black pepper and add to the pan skin-side down. Cook for three minutes, then turn the fillet over and continue To serve, place the crushed potatoes in the middle of a warm plate.

Sea Bass on Fennel is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Sea Bass on Fennel is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sea bass on fennel using 21 ingredients and 15 steps. Here is how you cook it.

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

Finely slice the fennel and place, along with some fronds, inside the sea bass stomach cavity. 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. But it makes a great base on which to layer other ingredients and flavors. "In the South, we cook it with onions and butter," said Atlanta chef Steven Satterfield.

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.

In this simple recipe, he adds fennel and a handful of herbs to a sauté of squash, onions and butter, and then lays pan-seared sea-bass fillets on. I love to prepare sea bass sous-vide followed by crisping up the skin in clarified butter. This way it is possible to have crispy skin (using flour and clarified And so this new dish was born: sea bass sous-vide with triple fennel and a creamy white wine sauce that includes the reduced stock made from the. Make a bed of fresh fennel slices on a serving dish and place the sea bass on top. Gently warm the brandy in a ladle, then pour it over the fish and ignite.

So that is going to wrap it up with this special food sea bass on fennel recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!