Hello, I am Marie. Today, I’m gonna show you how to prepare sea bass on fennel recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sea Bass on Fennel Recipe
Sea Bass on Fennel is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Sea Bass on Fennel is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started 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 cook it.
The ingredients needed to make Sea Bass on Fennel:
- Take For the sea bass:
- Take 6 fillets of sea bass, each 150 – 200 g, skinned
- Prepare 4 large bulbs of fennel, trimmed
- Get 1 banana shallot (or 1 small onion), peeled and finely sliced
- Prepare 1 1/2 teaspoons sugar
- Take 1 1/2 teaspoons salt
- Prepare 1/2 teaspoon fennel seeds
- Make ready Juice of ½ lemon
- Make ready 100 ml dry white
- Make ready 50 g butter, plus extra to top the fish when cooking
- Take 1 tablespoon olive oil
- Make ready For the beurre blanc:
- Prepare 1 banana shallot, peeled and finely chopped
- Get Juice of ½ lemon
- Make ready 100 ml fish stock (or a stock cube)
- Get 75 ml white vermouth, e.g. Noilly Prat or Bianco
- Get 75 ml dry white
- Take 1 tablespoon olive oil
- Make ready 100 g butter, kept very cold and cut into 1.5cm cubes, plus another 20 g for frying the shallot
- Prepare 1/2 teaspoon sugar
- Get to taste Salt and freshly ground black pepper
Instructions 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 . Simmer to boil off the .
- 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 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 bening 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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