Mediterranean Sea Bass With Fennel And Pernod Food

MEDITERRANEAN GRILLED WHOLE SNAPPER WITH FENNEL AND A PERNOD BUTTER SAUCE

Steps:

• Preheat the grill to high.
• Rinse the snapper in clean water. Pat dry with paper towels or a clean kitchen towel. Remove any large fins with sharp kitchen shears. Season the inside of the fish with salt and pepper.
• Remove the leafy green tops from the fennel heads. Using the greens from 1 of the fennel heads, stuff the inside of the fish. Reserve the fennel bulbs and the remaining greens. Add the thyme and oregano and press closed. Make 3 diagonal slices on each side of the fillet. Cut down to the bone. Insert 1 lemon slice into each slit. Brush the whole fish with olive oil and season with salt and pepper.
• Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with olive oil. Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill. With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes. Turn fish and cook the other side to desired doneness, at least another 10 minutes. Do not overcook.
• Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices. Drizzle with olive oil and place on the grill. Grill until tender and golden brown, about 4 minutes per side. Remove to a platter and keep warm.
• For the sauce: Place a small saucepan on the grill or on a burner over medium heat. Add the water and bring to a simmer. Add the lemon juice and Pernod and reduce by 1/3. With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely. You should have about 1/4 cup chopped fennel. Set aside. Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time. When the butter is incorporated, add the chopped fennel leaves and whisk well. Season, to taste, with salt and pepper.
• When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter.
• Serve the fish with some of the Pernod butter sauce and grilled fennel.

PAN-SEARED SEA BASS IN TOMATO FENNEL BROTH

Steps:

• For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil. Cook until the vegetables are softened, 10 to 15 minutes. Next, deglaze with the white wine. Once the wine has reduced, add the stock and orange juice. Reduce the heat and allow the liquid to cook until it has reduced by half. Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes. Taste and season. Remove saucepan from the heat, pour through a strainer, and return to the pan. Finish with the butter. Keep warm.
• For the fish: Season the skin side of the fish fillets with the ground fennel, salt, and pepper, and then season the flesh side with salt and pepper.
• In the oil in a nonstick saute pan over high heat until it reaches the smoking point. Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes. Flip, reduce the heat, and continue to cook for 5 to 6 minutes, carefully spooning the hot oil over the fish to keep the skin crisp. Once the fillet is cooked, remove from the pan and serve with the sauce.

BAKED SEA BASS WITH FENNEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
• Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD

Steps:

• Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
• Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod®. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
• Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.

THOMAS KELLER'S MEDITERRANEAN BASS WITH SQUID, FENNEL, AND TOMATOES

Steps:

• Place squid in a small bowl; add enough milk to cover. Let soak, refrigerated, for at least 2 hours or up to 1 day.
• Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add fennel; cook until tender, about 5 minutes. Using a slotted spoon, transfer to ice bath; drain, and set aside.
• Preheat oven to 325 degrees. In a small saucepan, bring shellfish broth to a simmer over medium heat; reduce by half.
• Meanwhile, drain squid on paper towels; season with salt and pepper. Heat 1/8 inch olive oil in a medium ovenproof skillet over medium heat; add fennel, garlic, and thyme. When oil begins to sizzle, transfer pan to oven. Add tomato confit after 2 minutes.
• Lightly coat a large skillet with canola oil; set over medium-high heat. Season both sides of the fish with salt; season the flesh side with pepper. Add fish to pan, skin-side down, reducing heat to medium-low; weight fillets briefly with another skillet to prevent curling. Remove skillet, and cook until skin is golden and crisp, 4 to 5 minutes. Using a spatula, turn over fish and cook for 1 minute; drain on paper towels.
• Bring shellfish broth to a simmer; add squid, and simmer until bodies begin to curl, about 1 minute. Stir in parsley; remove from heat.
• Remove pan from oven; drain fennel and tomatoes on paper towels.
• Divide fish among 4 serving plates, centering them skin-side up; arrange fennel, tomatoes, and squid around fish. Pour one-quarter broth around each serving. Serve immediately.

BAKED BASS WITH FENNEL

Steps:

• Preheat oven to 425°F. Brush 15 x 10 x 2-inch baking dish with olive oil. Rub fish inside and out with 1 tablespoon oil and sprinkle with salt and pepper. Sprinkle fish cavities with crushed fennel seeds. Arrange fish in prepared baking dish; drizzle with 1/2 cup Pernod. Cover tightly with foil. Bake until fish is almost cooked through, about 25 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add sliced fennel and saut until tender, about 10 minutes. Season to taste with salt and pepper.
• Sprinkle sautéed fennel over fish. Bake uncovered until fish is opaque, about 5 minutes longer. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.

BAKED SEA BASS IN CRUST WITH PERNOD BEURRE BLANC

Steps:

• Preheat the oven to 450 degrees.
• Place the fish on a flat surface and sprinkle the cavity with salt and pepper. Stuff it with parsley and shallots.
• Roll out one sheet of puff pastry into a rectangle about 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry and brush around the fish with some of the egg yolk mixture.
• Roll out the second sheet into a rectangle and place it over the fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut away the pastry around the fish, leaving a border of about one-and-a-half inches. Use the sharp knife to vent the pastry in the middle of the fish if desired. If you wish, trim the pastry into the shape of a fish and decorate the top with a scale pattern or cutouts. Brush the pastry with the remaining egg yolk mixture.
• Place the fish in the oven and bake for 30 minutes or until the pastry is lightly browned. Reduce the temperature to 400 degrees. If necessary, cover the crust with aluminum foil. Cook for 15 minutes longer.
• While the fish is baking, combine the shallots and wine in a heavy saucepan. Cook over medium-high heat until the wine has nearly evaporated.
• Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the herbs, salt, pepper and Pernod.
• Remove the fish from the oven and serve with the Pernod beurre blanc sauce.

MEDITERRANEAN SEA BASS

Steps:

• To make the paste; in a small bowl whisk together the paste ingredients - the oil through the pepper. Spread the paste evenly on both sides of the fish fillets.
• Grill over direct high heat until the flesh is opaque throughout and starting to flake 5-7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges.

CARY NEFF'S CHILEAN SEA BASS IN TOMATO-FENNEL BROTH

Steps:

• Warm a pan large enough for the fish over medium heat. Spray with oil, add the minced fennel, onion and garlic and saute, stirring frequently, until barely softened, about 3 minutes. Remove from heat.
• Add the Pernod. Return pan to high heat, which should ignite the Pernod. When the flame has died, or when the smell of alcohol is gone, add the wine. Add the tomatoes and tomato juice and simmer for 15 minutes. Taste and add salt and pepper. Puree in a food processor or blender, strain through a fine-mesh strainer and return to pan.
• Add the saffron, turn heat to medium low and slide in the fish. Spoon some sauce over each fillet. Cover and simmer until cooked, 10 to 15 minutes, depending on the thickness of the fillet. Serve garnished with the sauce and topped with the fennel fronds.