Roast sea bass with raw fennel shavings
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 170 g; (6oz) fillets of sea | |
| ; bass (skin but not | ||
| ; bone removed) | ||
| 2 | smalls | Young fennel bulbs |
| 55 | grams | Each of rinsed queen scallops; clams and mussels |
| ; (2oz) | ||
| 1 | Shot Pernod | |
| 100 | millilitres | White wine; (3 1/2fl oz) |
| 300 | millilitres | Fresh fish stock; (10fl oz) |
| 80 | millilitres | Double cream; (3fl oz) |
| 10 | grams | Butter |
| Juice and zest of 1 lemon | ||
| 1 | Star anise | |
| 1 | Shallot; diced | |
| ½ | Red pepper; deseeded and diced | |
| 30 | grams | Pitted black olives; diced (1oz) |
| Basil oil to garnish | ||
| Olive oil | ||
| Flat leaf parsley; chopped | ||
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 ¾.
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.
Converted by MC_Buster.
Per serving: 220 Calories (kcal); 12g Total Fat; (66% calories from fat); 2g Protein; 11g Carbohydrate; 22mg Cholesterol; 353mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.