Recipe - Roast Sea Bass With Raw Fennel Shavings

2 170 g; (6oz) fillets of sea
; bass (skin but not
; bone removed)
2 small Young fennel bulbs
55 g Each of rinsed queen
scallops; clams and mussels
; (2oz)
1 Shot Pernod
100 ml White wine; (3 1/2fl oz)
300 ml Fresh fish stock; (10fl oz)
80 ml Double cream; (3fl oz)
10 g Butter
Juice and zest of 1 lemon
1 Star anise
1 Shallot; minced
One half Red pepper; deseeded and
minced
30 g Pitted black olives; minced
(1oz)
Basil oil to garnish
Olive oil
Flat leaf parsley; chopped

Very thinly slice the fennel and place in a bowl with the lemon juice,
zest, seasoning and some chopped fresh parsley.

In a pan with a tight fitting lid, heat the olive oil, garlic, shallot and
star anise. Saut‚ for a few minutes then add the shellfish, Pernod, wine
and stock. Cover and bring to the boil and simmer until the fish are open.
Strain the liquid and return it back to the heat and reduce by 3/4.

Season the sea bass and cook in a very hot non–stick pan, skin side down
for about 2 minutes, or one on each side. When the liquid is reduced add
the cream and butter, season and pass through a sieve. Add the minced
peppers, shellfish, black olives and some chopped parsley.

To serve place the fennel in the centre of the plate, add the shellfish and
sauce around the edge and the sea bass on top.

Converted by MC_Buster.

Per serving: 220 Calories (kcal); 12g Total Fat; (66% calories from fat);
2g Protein; 11g Carbohydrate; 22mg Cholesterol; 353mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 One half Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.