Sea Bass on Fennel
Sea Bass on Fennel

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, sea bass on fennel. 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 favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Sea Bass on Fennel is something which I’ve loved my entire life.

Seabass, or the King of the Sea, is the key ingredient here in the latest masterclass from Gordon Ramsay. Stuffing the white fish with fennel, dill, capers and. All Reviews for White Sea Bass with Orange-Fennel Relish. Season all over, then stuff the cavity with some fennel slices, lemon and basil.

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

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

Fennel has a natural affinity with seafood and this is a nice, gentle way of serving it clean, light and just a little bit nutty. Season the sea bass well on both sides and brush with olive oil. Sprinkle in the capers and line the lemon slices on top of the. This sea bass recipe from the Costardi Brothers uses a delicious combination of seafood, including prawns and scallops, to make a perfect seafood starter.

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.

Sprinkle in the capers and line the lemon slices on top of the. 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. When you're ready to eat, get the fish out of the fridge and combine it with the fennel, grapefruit and most of the mint leaves. Give the marinade in the bowl or jam jar a mix, then pour the juices over the fish mixture.

So that is going to wrap this up with this special food sea bass on fennel recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!