Recipe of Homemade Sea Bass on Fennel

Sea Bass on Fennel.

Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, sea bass on fennel. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Sea Bass on Fennel is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It's enjoyed by millions every day. Sea Bass on Fennel is something that I have loved my whole life. They're nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. 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:

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

Steps 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..

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