THE ANISEED MARINE-FIN

(Our Play on Sea Bass with Fennel & Pastis)

THE ANISEED MARINE-FIN

Ingredients: 2 Sea Bass fillets, 1 Fennel bulb (shaved), 1 Shallot (minced), 50g Butter, 1 tsp Black pepper, 1 tsp Salt, 50ml Pastis or Pernod, 100ml Double cream...

Ingredients

  • 2 Sea Bass fillets
  • 1 Fennel bulb (shaved)
  • 1 Shallot (minced)
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 50ml Pastis or Pernod
  • 100ml Double cream

Cooking Method

  1. The Scorch Fry fennel and shallots in butter until soft; move to the side of the pan. Sear fish for 3 minutes skin-side down until charred.
  2. The Bloom Add spices and Pastis; carefully ignite or boil for 1 minute until the raw spirit evaporates.
  3. The Silk Merge Pour in cream; simmer for 3 minutes until it reduces to a thick yellow silk.
  4. The Final Flourish Top with raw fennel fronds and fresh raw parsley.

Cuisine: French

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