Sea Bass on Fennel
Sea Bass on Fennel

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sea bass on fennel. One of my favorites food recipes. This time, I’m gonna 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 foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Sea Bass on Fennel is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must 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:
  1. Get For the sea bass:
  2. Make ready 6 fillets of sea bass, each 150 – 200 g, skinned
  3. Take 4 large bulbs of fennel, trimmed
  4. Prepare 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. Make ready 1/2 teaspoon fennel seeds
  8. Make ready Juice of ½ lemon
  9. Get 100 ml dry white wine
  10. Get 50 g butter, plus extra to top the fish when cooking
  11. Prepare 1 tablespoon olive oil
  12. Take For the beurre blanc:
  13. Make ready 1 banana shallot, peeled and finely chopped
  14. Prepare Juice of ½ lemon
  15. Make ready 100 ml fish stock (or a stock cube)
  16. Take 75 ml white vermouth, e.g. Noilly Prat or Martini Bianco
  17. Get 75 ml dry white wine
  18. Make ready 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. Make ready to taste Salt and freshly ground black pepper
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.

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