Recipe of Ultimate Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, pan seared seabass fillet on fennel puree with fennel crisps and crispy capers. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is something which I have loved my entire life.

Crisped capers add just the right bit of briny pop. Sweet scallops nestled in a dreamy, creamy cauliflower purée make a simple but elegant dish. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. Once the pan is hot, season the fillets with salt and place in the pan skin-side down.

To get started with this recipe, we must first prepare a few ingredients. You can have pan seared seabass fillet on fennel puree with fennel crisps and crispy capers using 8 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:

1. Take 2 fillets of seabass
2. Get 2 small fennels
3. Get 1/2 shallot
4. Prepare 2 tbsp olive oil
5. Get 1 tbsp Greek yoghurt
6. Prepare Salt and pepper
7. Get 2 tsp drained and dried capers
8. Get Grated orange zest to serve

Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. This technique produces excellent results with minimal fuss. Pressing down on the fish as soon as it hits the pan keeps the skin flat, so that the fish cooks evenly and the skin crisps all over. Pan Seared Halibut with Fennel & Shallots Recipe from Sunrise.

Instructions to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:

1. For the fennel puree - slice the fennel with a mandoline and save few slices for the crisps. In a pot, add the olive oil and the chopped shallot, let soften. Add the sliced fennels, season with salt and pepper, cover with water and let simmer until soften and ready to blend. Once is ready, blend with the yoghurt. You could smoothen this by passing through a sieve.
2. Heat a tbsp of olive oil in a frying pan, dry and score the seabass skin, season with salt and pepper and pan sear, skin first until golden and crispy. Set aside and in the meantime fry the capers and the sliced fennel to serve. Plate the puree first, fish fillets, top with the fennels' crisps and capers and grate some orange zest.

Pressing down on the fish as soon as it hits the pan keeps the skin flat, so that the fish cooks evenly and the skin crisps all over. Pan Seared Halibut with Fennel & Shallots Recipe from Sunrise. The dining service coordinator at The potatoes are crispy and crunchy on the outside and soft inside. Pan-Seared Cod Fillets with Citrus Sauce Recipe Citrus and Fish are two ingredients that go perfect together.

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