Seabass With Fennel Recipe – Michel Roux Jr

Light, creamy and succulent, this sea bass recipe will surely impress your dinner guests at your next party. Filled with fennel, your entire kitchen will surely smell heavenly and attract all your family members towards it. Serve it with a chilled glass of white wine, and your dinner goes up to restaurant-quality in no time.




This recipe takes about 30 minutes to make. Serves 2.

Ingredients:

• 1 seabass

Seabass Stuffing:

• 1 onion, chopped
• 1 fennel, finely chopped
• Double cream
• Pastis
• Corn flour

Garnish:

• 1 fennel, chopped lengthwise with the core intact
• Sun-dried tomatoes
• Onion, chopped
• Thyme
• 2 bay leaves
• White wine
• Butter




Instructions:

Preheat the oven to 200C.

In a hot pan over Medium heat, sweat the fennel with the chopped onion.
Add slashes of double cream until it becomes a mayonnaise-like consistency.
Pour pastis into a small bowl of corn flour.
Slowly add this mixture into the pan. Mix well and then remove from the heat.

In a saucepan, add the chopped fennel, thyme, and bay leaves.
Pour a splash of white wine.
Add the tomatoes.
Cover the saucepan with foil.
Add a few slices of butter.
Remove from the heat.

To prepare the fish, remove the scales and cut off the fins and tail.
Scoop out the fish eyes and remove the gills.
Using a sharp knife, cut the fish on the backbone to open it up.
Detach the flesh from the backbone on both sides.
Use kitchen scissors to cut the backbone to separate from the head and pull the entire backbone out of the fish. Cut off the backbone at the tail.
Use tweezers to remove any bones left in the fish.
Add the stuffing in the fish.
Wrap the fish in parchment paper.
Bake the fish for 8 minutes and then turn it over for another 7 minutes.
Remove the fish from the oven and cut off the paper.
Peel off the skin of the fish.
Scoop the fish and place on a plate. Add the garnish on the side.

Ideas And Tips:

• Deboning the sea bass takes practice, so you can have your fish seller debone it for you if you don’t want to take the risk of messing up your fish. You can also request to have the scales, fins, and gills removed.

• Pastis is an anise-flavored spirit and apéritif from France. It can be consumed as a drink or added to dishes for added flavor.

Seabass With Fennel Recipe - Michel Roux Jr
images – http://www.youtube.com/watch?v=q69WUBpdBzo



Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)


--> Get The Free Cookbook <--




Shed Your Excess 5-7 Pounds Overnight:

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS



Please Share This Post:

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment