Sea Bass on Fennel
Sea Bass on Fennel

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sea bass on fennel. One of my favorites food recipes. For mine, I am going to 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 current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Sea Bass on Fennel is something that I have loved my whole life. They’re nice and they look wonderful.

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. Eric Ripert protégé Robert Sisca, Executive Chef of Bistro du Midi in Boston, is now a master of fish preparation in his own right. Rustle up this delicious sea bass recipe, using sweet fennel, fresh lemon and sprigs of parsley.

To begin with this recipe, we must first prepare a few components. You can cook sea bass on fennel using 21 ingredients and 15 steps. Here is how you cook 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. Get 4 large bulbs of fennel, trimmed
  4. Take 1 banana shallot (or 1 small onion), peeled and finely sliced
  5. Get 1 1/2 teaspoons sugar
  6. Take 1 1/2 teaspoons salt
  7. Take 1/2 teaspoon fennel seeds
  8. Get Juice of ½ lemon
  9. Make ready 100 ml dry white wine
  10. Get 50 g butter, plus extra to top the fish when cooking
  11. Get 1 tablespoon olive oil
  12. Take For the beurre blanc:
  13. Prepare 1 banana shallot, peeled and finely chopped
  14. Make ready Juice of ½ lemon
  15. Take 100 ml fish stock (or a stock cube)
  16. Take 75 ml white vermouth, e.g. Noilly Prat or Martini Bianco
  17. Take 75 ml dry white wine
  18. Make ready 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. Prepare 1/2 teaspoon sugar
  21. Prepare to taste Salt and freshly ground black pepper

Finely slice the fennel and place, along with some fronds, inside the sea bass stomach cavity. I love to prepare sea bass sous-vide followed by crisping up the skin in clarified butter. 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. 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.

Steps 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.

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. Try our sea bass recipe with roasted sweet potatoes. This baked sea bass recipe is an easy sea bass fish recipe. Put the potatoes on a baking sheet with a drizzle of olive oil, half the fennel seeds and some seasoning.

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