Pan-fried sea bass on braised fennel with langoustine sauce

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Serves 4

Preparation time
less than 30 mins

Cooking time
10 to 30 mins








Ingredients

1 tbsp olive oil4 sea bass filletsFor the langoustine sauceknob of butter1 carrot, finely chopped2 sticks celery, finely chopped1 onion, finely chopped1 tbsp olive oilshells from 4 langoustines1 sprig thyme1 bay leaf2 cloves garlic, finely chopped5 peppercorns25ml/1fl oz Pernod or other pastis25ml/1fl oz brandy1 tbsp tomato purée125ml/4fl oz fish stock200ml/7fl oz double creamsalt and freshly ground black pepperFor the braised fennelknob of butter2 bulbs fennel, sliced50ml/2fl oz fish stock

Method

1. Preheat the oven to 180C/350F/Gas 4.2. For the fish, heat the oil in a pan, then fry the bass skin-side down until the skin turns crisp. Transfer to the oven for 7-8 minutes, or until completely cooked through.3. Meanwhile, for the sauce, melt the butter in a pan and sweat the carrot, celery and onion for several minutes, without colouring.4. In a separate pan, heat the oil and add the langoustine shells. Cook over a medium heat until they turn pink, then add the sweated vegetables, together with the thyme, bay, garlic and peppercorns.5. Pour in the pastis and brandy and reduce slightly before stirring in the tomato purée. Add the fish stock and reduce again. Stir in the cream, then pass through a sieve into a clean pan and season with salt and freshly ground black pepper. Keep warm.6. For the braised fennel, melt the butter in a pan and sweat the fennel until softened. Add the fish stock and allow to braise for 5-8 minutes. Serve with the sea bass and langoustine sauce.