« Grilled Chilean Salmon on a Bed of Buckwheat “Crepesâ€? | Home | Roast Scallop Salad, Caramelized Cauliflower Beignet, Cauliflower Pannacotta and Balsamic Vinaigrette »

Sea Bass with Soft Spices

From: Chef’s Notes-Silversea Cruises
Recipe by Martial Poilbout
Serves 4

Ingredients:
800 grams sea bass
800 grams carrots
2 pieces fennel
60 grams flour
4S. spoon butter
1 piece clove
½ tsp ground nutmeg
½ tsp sugar
Salt and pepper

See weight conversion table at the end of the recipe.

Preparation:
Grind a bit of cinnamon and crush the clove and mix with the nutmeg, the pepper and the flour.

Peel the carrots and cut them into sticks.

Cut the fennel into parts and keep 4 of them aside whole and cut the rest into small pieces.
Put the vegetables (carrot and fennel cubes) in a frying pan with ½ of the butter, the cinnamon sticks, sugar, salt and pepper. Cover and cook at medium temperature for 15 to 20 minutes.
Portion the fish into “paves� and precook them in the steam oven with the fennel.Put the fish into the flour mix and panfry them in the rest of the butter.

Put the fish on the plate, the place the fennel leaves standing and fill them with the vegetable cubes.

Decorate with the cinnamon stick.