Sea Bass Flambéed with FennelTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 20 minutes per kg (10 min/lb.)
Difficulty: Easy
Nutritional values
per 100 g
Energy:96 kcal
Proteins:17.5 g
Fats:2.4 g
Carbohydrate:0 g
Fibers:0 g
Sugar:0 g
Cholesterol:46 mg
Sodium:85 mg
Calcium:6 mg
SIMILAR RECIPES
New Wave Sea Bass with Vanilla-Scented Olive Oil
Sea Bass Borsch, Mikuni-Style
Lucie Passédat's Favorite Sea Bass
Grilled Mediterranean Sea Bass with Crispy Skin
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1000
g
sea bass, scaled and gutted
fresh and dry fennel
olive oil
salt and pepper
METHOD
- clean and trim the fish; season the cavity with salt and pepper;
- stuff with a small bunch of fresh fennel leaves;
- oil the outside well;
- cook directly on the grill or in the oven (on a bed of fennel for oven cooking);
- turn half way through (after about 10 minutes);
- sprinkle with some fennel seed; flambé with pastis and serve.
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
