Le loup de mer avec les poireaux et le fenouil

Name: Le loup de mer avec les poireaux et le fenouil (Sea bass with leeks and fennel)
Yield: Serves 4
Cuisine: French
Ingredients: salt and pepper; 2 cloves garlic, finely chopped; 2 medium-sized leeks, finely sliced; 2 heads of fennel; 2 slices fresh ginger; 2 tbsp olive oil, plus extra for greasing; 2 tbsp mixed chopped parsley and chervil; 2 heads fennel, thinly sliced (discard the outer tough layers), 1 tbsp of the chopped leaves reserved; 1 sea bass weighing about 1 kg

Sea bass with leeks and fennel

Preparation info

Serves
4

Difficulty
Medium

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

Sea bass is one of the most esteemed of all fishes, a favourite at all levels of society even though it is not cheap. Having bought one from our local fishmonger, we took it home and searched among our food supplies to get some ideas of how to cook it. We came up with the following, which works surprisingly well.

Ingredients

1 sea bass weighing about 1 kg
2 tbsp mixed chopped parsley and chervil

Europe
France
Bordeaux
Toulouse
Fish course
Pescatarian
South-West France
Mediterranean
Gluten-free

Method

Ask your fishmonger to gut the sea bass but leave the head on. Clean it, fill the cavity with a mixture of the chopped herbs, fennel leaves and ginger and season lightly.

Preheat the oven to 190C/375F/gas mark 5.

Thinly slice the fennel bulbs and blanch for 3 minutes. D

Ingredients

Method

Photos