Sea Bass on Fennel Cream With Cabernet Sauvignon Sauce, from Seafoodpedia
The sauce has a sweet-and-sour flavor due to Cabernet Sauvignon and Marsala wines that balance the flavors of the fennel. A prolonged reduction of fluids creates a thick and creamy sauce without the use of cream and butter. (Note that measurements have been converted from European metric measurements in the original recipe.)
2 1/2 lbs. of sea bass fillet, divided into 6 pieces
Bunch of thyme sprigs
Ground black pepper
10 oz. of fennel
2 tablespoons of butter
2 tablespoons of cream
2 teaspoons of olive oil
Salt and white pepper
14 oz. of asparagus
10 oz. of green beans pods
10 oz. of green garden peapods
4 oz. of snow peas
4 teaspoons of olive oil
Fennel Tuile (brittle fennel pieces)
6 oz. of fennel
9 1/2 cups of Cabernet Sauvignon wine
1 1/2 cups of Marsala wine
6 oz. of onions, peeled and diced to size of 1/2 inch square
6 oz. of carrots, peeled and diced to size of 1/2 inch square
6 oz. of celery stalks, diced to size of 1/2 inch square
6 oz. of leeks, sliced to 1/2 inch width
3 peeled cloves garlic
2-3 fresh bay leaves
Bunch of thyme sprigs
Bunch tarragon leaves
Bunch of parsley
2 teaspoons of whole black peppercorns
(Should be prepared a day in advance)
Slice the fennel lengthwise into thin slices, preferably using a mandolin, and dry overnight. For drying you can use an Easy Dry or alternatively the oven, where the fennel slices should be placed on bakery paper at 150 degrees for about 6 hours, with the oven door ajar.
Place all the sauce ingredients in a large pot and cook until boiling. Be careful while heating the alcohol because it may catch fire. Continue to cook over medium heat until the sauce is reduced by half. Drain and continue cooking to reduce the liquid until the sauce thickens.
Slice the fennel into thin slices, heat the olive oil and butter in a saucepan, and sauté the fennel over low heat for about 10 minutes until translucent. Add the cream and cook for about 10 minutes on low heat. Season with salt and pepper. Transfer into a blender and grind into a smooth puree. Drain through sieve or a very thin colander for a cream with velvety texture.
Remove the bottom third of the asparagus and peel the stems. Blanch in salted water 3 minutes, drain, and place in dish with ice water. Cool the asparagus and drain again. Cut the stems into rings 1/4 inch wide.
Remove the beans from the pods and blanch in salted water for about 2 minutes. Drain and place in dish with ice water. Cool the beans and drain again. Separate the beans from their skin.
Remove the peas from the pods and blanch in salted water for about 3 minutes. Drain and place in dish with ice water. Cool the peas and drain again.
Cut of the ends and blanch in salted water for about 3 minutes. Drain and place in dish with ice water. Cool the peas and drain again.
Preheat oven to 425 degrees.
Grease a hot nonstick pan with olive oil and roast the fish slices 2 minutes on each side, first the meat side and then the skin. Season the fish with salt, pepper, and thyme sprigs and transfer to roast in the preheated oven for 5 minutes.
Heat the cream in a pot while stirring. Toss the all of green vegetables in a hot pan with a tablespoon of olive oil and season them with salt and white pepper. Arrange on a plate: a spoon of fennel cream in the center; a few vegetables in the cream; a slice of sea bass on a bed of vegetables, with roasted skin upward. Pour hot Cabernet sauce on the fish; season with olive oil and salt; place fennel tuile on top.
Makes 6 servings