There'll be no need to fish for compliments when you serve this fish recipe to guests.
Serves 4
Ready in 45 minutes
1. Make the fennel sauce. Put the stock, wine, 2 teaspoons of the Pernod and the cream into a small pan and boil rapidly until reduced by three-quarters, to about 180ml. Set aside.
2. Make the saffron pilau rice. Wash the rice in plenty of water until the water runs clear, then cover with fresh water and soak for 7 minutes. Meanwhile, place the saffron in a small bowl, add 2 tablespoons of hot water and leave to soak. Boil the kettle.
3. Melt the butter for the pilau rice in a medium saucepan, add the cloves and fry for a few seconds. Drain the rice well and add to the saucepan along with the saffron and its water, the salt and 600ml boiling water from the kettle. Bring to the boil, stir once, reduce the heat to low, cover and leave the rice to cook for 12 minutes.
4. Meanwhile, preheat the grill to high. Brush the sea bass fillets on both sides with some of the melted butter and season with salt and pepper. Place the fish skin-side down on a greased baking tray.
5. When the rice has 4 minutes to go, slide the fish under the grill, about 5cm from the heat, and grill for 3 minutes. Turn the fish over, lay a slice of lemon on top of each fillet and brush with a little more butter. Grill for a further minute until the skin is nicely browned and the fish is just cooked through.
6. Meanwhile, bring the fennel sauce back to a simmer and whisk in the chilled butter, a small piece at a time. Season to taste and stir in the fennel fronds or chives and the remaining 1/2 teaspoon of Pernod.
7. Spoon the pilau rice onto 4 warmed plates (or you can shape it in a mould by spooning it into a tall ramekin or mini pudding basin lined with cling film) and place the sea bass fillets alongside. Spoon the fennel sauce into individual bowls to accompany the fish or pour over the fish to serve.
© delicious. magazine
There are some richer notes here, so go for a generously fruity Chardonnay, but make it a crisp style, such as a wine from Chablis in northern Burgundy.
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.