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Roast Sea Bass with Raw Fennel Shavings



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Roast Sea Bass with Raw Fennel Shavings

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Very thinly slice the fennel and place in a bowl with the lemon juice,
zest, seasoning and some chopped fresh parsley.

In a pan with a tight fitting lid, heat the olive oil, garlic, shallot and
star anise. Saut‚ for a few minutes then add the shellfish, Pernod, wine
and stock. Cover and bring to the boil and simmer until the fish are open.
Strain the liquid and return it back to the heat and reduce by 3/4.

Season the sea bass and cook in a very hot non–stick pan, skin side down
for about 2 minutes, or one on each side. When the liquid is reduced add
the cream and butter, season and pass through a sieve. Add the diced
peppers, shellfish, black olives and some chopped parsley.

To serve place the fennel in the centre of the plate, add the shellfish and
sauce around the edge and the sea bass on top.

Ingredients:

2 170 g; (6oz) fillets of sea
; bass (skin but not
; bone removed)
2 sm Young fennel bulbs
55 g Each of rinsed queen
-scallops; clams and mussels
; (2oz)
1 Shot Pernod
100 ml White wine; (3 1/2fl oz)
300 ml Fresh fish stock; (10fl oz)
80 ml Double cream; (3fl oz)
10 g Butter
Juice and zest of 1 lemon
1 Star anise
1 Shallot; diced
1/2 Red pepper; deseeded and
-diced
30 g Pitted black olives; diced
-(1oz)
Basil oil to garnish
Olive oil
Flat leaf parsley; chopped

Serves:

1 servings

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