March 2020
~Recipes~
Pan Seared Seabass with Braised Fennel & Saffron Cream
By Chef
Manuel
For the fennel: - - - - - - -
1 Fennel, trimmed & sliced rizzle olive oil D Knob of butter 1 Clove garlic, sliced Few sprigs thyme Salt & pepper Dash of white wine
SERVES
2
For the saffron cream: - - - - - - - - - -
2 Shallots, finely chopped Clove garlic, finely chopped 1 Knob of butter Drizzle olive oil Salt & pepper Dash of white wine ½ tsp Saffron strands 150ml Vegetable stock 300ml Cream 10 Clams
- You will also need 2 seabass fillets, wilted spinach leaves and fennel leaves to decorate
Method: Start with the fennel. Sauté the fennel and thyme in a pan with the oil
and butter. Season with salt and pepper, splash in the wine to evaporate and cook slowly for 20-25 minutes till soft. Meanwhile, prepare the saffron cream. Sauté the shallots and garlic in the oil and butter to soften for 2 minutes. Splash in the wine to evaporate, followed by the saffron strands, stock and cream. Reduce the heat and reduce slowly. When almost ready, throw in the clams, put a lid on and cook for 2 minutes only. At the same time, trim the 2 fish fillets and cut each piece into 2. Season with salt and pepper and fry skin side down in a pan with a drop of oil and butter to brown. Turnover and cook the other side. To serve, place the braised fennel in 2 deep pasta plates. Spoon over the wilted spinach and 2 pieces of fish on top. Spoon the mussels and saffron cream around and serve garnished with fennel leaves.
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