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Roast Sea Bass With Raw Fennel Shavings

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Grains Fish, Simply 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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 nonstick 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 diced
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
1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 682
Calories From Fat: 352
Total Fat: 40.1g
Cholesterol: 28.1mg
Sodium: 452.2mg
Potassium: 1359.9mg
Carbohydrates: 75g
Fiber: 2.1g
Sugar: <1g
Protein: 13.9g


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