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LOUP DE MERR AU FENOUIL STRIPED BASS WITH FENNEL Recipe

  • 8servings
  • 20minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 two pound striped bass

  2. flour

  3. vegetable oil

  4. Dried fennel branches

  5. 4 garlic cloves minced

  6. 1 tablespoon minced parsley

  7. toasted bread crumbs

  8. Coarsely minced hardboiled eggs

  9. Sauce:

  10. 1 glass of dry white wine

  11. 1/2 teaspoon salt

  12. 1 teaspoon freshly ground black pepper

  13. 1 teaspoon fennel seed

  14. 1 cup fish stock

Instructions Jump to Ingredients ↑

  1. Clean and split fish.

  2. Coat lightly in flour and sauté in hot oil until golden brown on both sides.

  3. Place in 350 oven for 15 minutes.

  4. Remove fish from oven and arrange on bed of fennel branches in an oven dish.

  5. Cover with minced garlic, parsley, bread crumbs and hard boiled eggs.

  6. To make sauce combine all ingredients and simmer 15 minutes.

  7. Pour sauce over fish and return to oven for 10 minutes.

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