Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pan seared seabass fillet on fennel puree with fennel crisps and crispy capers. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Great recipe for Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers. This is a twist on a classic Sicilian recipe which is a fennel and orange salad, normally served as a side dish. I absolutely love fish for their properties and also how versatile it can be. Season fillets with salt and pepper.
Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have pan seared seabass fillet on fennel puree with fennel crisps and crispy capers using 8 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:
- Make ready 2 fillets of seabass
- Get 2 small fennels
- Get 1/2 shallot
- Make ready 2 tbsp olive oil
- Prepare 1 tbsp Greek yoghurt
- Prepare Salt and pepper
- Get 2 tsp drained and dried capers
- Take Grated orange zest to serve
Finely slice the fennel and place, along with some fronds, inside the sea bass stomach cavity. Sprinkle in the capers and line the lemon slices on top of the fennel inside the cavity. Top with the dill and dot over the butter in small pieces. Drizzle the fish with a little olive oil and then wrap in foil.
Steps to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:
- For the fennel puree - slice the fennel with a mandoline and save few slices for the crisps. In a pot, add the olive oil and the chopped shallot, let soften. Add the sliced fennels, season with salt and pepper, cover with water and let simmer until soften and ready to blend. Once is ready, blend with the yoghurt. You could smoothen this by passing through a sieve.
- Heat a tbsp of olive oil in a frying pan, dry and score the seabass skin, season with salt and pepper and pan sear, skin first until golden and crispy. Set aside and in the meantime fry the capers and the sliced fennel to serve. Plate the puree first, fish fillets, top with the fennels' crisps and capers and grate some orange zest.
Top with the dill and dot over the butter in small pieces. Drizzle the fish with a little olive oil and then wrap in foil. For the velouté, add the butter to a medium saucepan and place over a medium heat. Once the butter is foaming, add the shallots, fennel and garlic and sweat until soft with no colour - then add the mushrooms. Salad: In a small bowl, mix.
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