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JODI & EVAN MADE ALSO:
SCALOPPA DI BRANZINO ALLA CREMA DI FINOCCHI
SEA BASS FILET WITH FENNEL CREAM
2 sea bas approx 500 gr ( 1 Pd) each
2 fennel bulbs
4 green pitted olives
60 gr ( 2 Oz) extra virgin olive oil
15 gr ( ½ Oz ) butter
a few fennel seeds
salt and pepper
Since the day before soak a few fennel seeds in a little olive oil.
Wash, clean and fillet the fish.
Clean the fennel bulbs, taking off the external taught leaves. Wash and cut the fennel bulbs in wedges, then in thinner slices.
Braise the fennel slices in the butter and half of the olive oil, a few spoons of water and salt. Take some nice leaves out of the pan and keep aside. Blend the left leaves in a mixer to get a soft sauce.
Cut the green olive in julienne.
Sauté the fish fillet in olive oil. Season with salt and pepper.
For plating, spread some fennel sauce on the dish; place the fillet on top of it. Garnish with the fennel leaves, the green olives julienne and a drizzle of fennel oil.