Recipe courtesy of Nicolas Boutin
Braised Fennel and Line-Caught Lagoon Fish
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 37
- Cholesterol
- 63
- Sodium
- 818
- Total: 45 min
- Active: 20 min
Ingredients
3 fennel bulbs
2 teaspoons salt, plus more for sprinkling
1 teaspoon sugar
3 saffron pistils
1 fresh grapefruit, juiced
1 fresh orange, juiced
2 teaspoons extra-virgin olive oil
6 jack fish or red snapper fillets, on the skin (6 ounces each)
Freshly ground black pepper
Directions
- Cut each fennel bulb into 4 slices. Place the fennel bulbs in a large pan over medium heat. Add the salt, sugar, saffron, grapefruit juice and orange juice to the pan. Cover with baking parchment paper and bring to a simmer. Braise the fennel until soft. Remove 2 of the fennel slices and the cooking juices from the pan. Place into a blender and blend into a puree. The remaining 2 fennel bulbs will be used in the presentation of the dish.
- Place a pan over medium heat and add the olive oil. While the oil is heating, sprinkle the fish with salt and pepper. 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.
- 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. On top of the puree, add the braised fennel pieces. Place the seared fish on top of the braised fennel and serve.