Braised Fennel And Line-Caught Lagoon Fish
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
Sugar2 tsps
Extra-Virgin Olive OilDirections:
1
Cut each fennel bulb into 4 slices
2
Place the fennel bulbs in a large pan over medium heat
3
Add the salt, sugar, saffron, grapefruit juice and orange juice to the pan
4
Cover with baking parchment paper and bring to a simmer
5
Braise the fennel until soft
6
Remove 2 of the fennel slices and the cooking juices from the pan
7
Place into a blender and blend into a puree
8
The remaining 2 fennel bulbs will be used in the presentation of the dish
9
Place a pan over medium heat and add the olive oil
10
While the oil is heating, sprinkle the fish with salt and pepper
11
Once the oil in the pan is hot, sear the fish skin-side down for 2 minutes before flipping over and cooking an additional 2 minutes
12
Place a spoonful of the fennel puree on a plate and smooth it onto the plate in a circular motion, creating a bed of fennel puree
13
On top of the puree, add the braised fennel pieces
14
Place the seared fish on top of the braised fennel and serve