Recipe of Super Quick Sea Bass on Fennel

Sea Bass on Fennel Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Sea Bass on Fennel” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Sea Bass on Fennel

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

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.Simple Sea Bass Recipe Served with Fennel and Orange Relish.My wife prepared this dish inspired by a recipe she read in Cooking Light but completely adapted it to our way of cooking (e.g. not so light!).

Sea Bass on Fennel step by step

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..

White Sea Bass with Orange-Fennel Relish. this link is to an external site that may or may not meet accessibility guidelines.I love to prepare sea bass sous-vide followed by crisping up the skin in clarified butter.Sprinkle in the capers and line the lemon slices on top of the.

The original recipe called for serving the fennel and red onion raw but she would have none of that.Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil.Remove the stalks from the bulb of fennel.Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill.Fennel and tomatoes are gently served with wine, herbs and garlic and then topped with pan-fried sea bass.