Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special 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 will make it a little bit unique. This will be really 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 recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first 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 can achieve 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
- Make ready 1/2 shallot
- Prepare 2 tbsp olive oil
- Get 1 tbsp Greek yoghurt
- Get Salt and pepper
- Prepare 2 tsp drained and dried capers
- Prepare Grated orange zest to serve
As soon as the fillets hit the pan, add the butter and baste the flesh side of the fish. Plate two pieces of fennel for each person, and place the fillet on top. 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.
Instructions 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.
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. 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.
So that’s going to wrap it up for this special food pan seared seabass fillet on fennel puree with fennel crisps and crispy capers recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
