Sea Bass on Fennel.
Hello everybody, it is Drew, welcome to my recipe site. Today, we're going to prepare a special dish, sea bass on fennel. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Sea Bass on Fennel is one of the most popular of recent trending meals in the world. It is simple, it's quick, it tastes delicious. It is enjoyed by millions every day. Sea Bass on Fennel is something that I've loved my entire life. They're nice and they look fantastic.
To get started with this 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:
- {Prepare of For the sea bass:.
- {Get of fillets of sea bass, each 150 – 200 g, skinned.
- {Get of large bulbs of fennel, trimmed.
- {Prepare of banana shallot (or 1 small onion), peeled and finely sliced.
- {Prepare of sugar.
- {Prepare of salt.
- {Prepare of fennel seeds.
- {Get of Juice of ½ lemon.
- {Get of dry white wine.
- {Take of butter, plus extra to top the fish when cooking.
- {Take of olive oil.
- {Take of For the beurre blanc:.
- {Prepare of banana shallot, peeled and finely chopped.
- {Get of Juice of ½ lemon.
- {Take of fish stock (or a stock cube).
- {Get of white vermouth, e.g. Noilly Prat or Martini Bianco.
- {Prepare of dry white wine.
- {Take of olive oil.
- {Get of butter, kept very cold and cut into 1.5cm cubes, plus another 20 g for frying the shallot.
- {Get of sugar.
- {Take of Salt and freshly ground black pepper.
Steps to make Sea Bass on Fennel:
- 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..
- 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..
- Add the blanched fennel to the shallot pan and mix..
- Transfer to a shallow, ovenproof dish large enough to hold all of the fillets in one layer. Set to one side..
- 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..
- Add the fish stock, lemon juice and sugar, then boil until it has reduced by about a third..
- Remove from the heat and strain into a small saucepan. Set to one side..
- About one hour before serving, heat your oven to 180°C / 350°F / gas mark 4..
- 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..
- 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..
- Return to the oven for 10 – 12 minutes..
- While the fish is cooking, heat up the beurre blanc base until it is beginning to boil..
- 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..
- Check the fish; it should be just set when cooked..
- 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..
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