Zutaten für Sea Bass W Mediterranean Vegetables And Bouillabaisse Sauce Al
- 4 sea bass fillets (about 6 oz each)
- 1 pint ripe tomatoes
- 4 tablespoons olive oil
- 3 cloves garlic
- Thyme
- ¼ cup chopped parsley + extra for frying
- Salt & Fresh Ground Pepper
- Extra Virgin Olive Oil
- White Onion
- 1 leek (white and light green parts)
- Fennel Bulbs
- Garlic Cloves
- Saffron Thread
- ½ teaspoon dried fennel
- White Wine
- 2 cups fish stock
- ½ cup raisins
- Wine Vinegar
- 1 medium onion
- 1 medium zucchini
- 1 medium eggplant
- ¼ cup pine nuts
- 2 tablespoons capers
- ¼ cup shredded basil
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Zubereitung von Sea Bass W Mediterranean Vegetables And Bouillabaisse Sauce Al
- **Tomato Confit (Prepare 2 hours ahead):**
- Preheat oven to its lowest setting (around 170°F/77°C).
- Blanch 1 pint of ripe tomatoes in boiling water for 30 seconds, then plunge into ice water. Peel, quarter, and deseed.
- Arrange tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil.
- Crush 1 clove garlic and sprinkle over tomatoes, along with 2 teaspoons fresh thyme leaves.
- Roast for 2 hours, or until deeply caramelized.
- **Bouillabaisse Sauce:**
- Finely chop 1 medium onion.
- Dice 1 leek (white and light green parts only) and 1 medium fennel bulb.
- Mince 2 cloves garlic.
- Heat 2 tablespoons olive oil in a large skillet over high heat. Sauté onion, leek, and fennel until golden (about 5 minutes).
- Add ½ teaspoon saffron threads, 1 teaspoon crumbled thyme, and ½ teaspoon dried fennel. Cook for 1 minute.
- Add 1 cup dry white wine, scraping up any browned bits. Cook until wine evaporates.
- Add 2 cups fish stock and simmer until reduced by two-thirds (about 15 minutes).
- Whisk in ⅓ cup olive oil in a slow, steady stream to create an emulsion.
- Season with salt and pepper to taste. Set aside.
- **Vegetable Salsa:**
- Soak ½ cup raisins in ¼ cup red wine vinegar for at least 15 minutes.
- Dice ½ medium onion, 1 medium zucchini, and 1 medium eggplant. Sauté each separately in a nonstick pan with 1 tablespoon olive oil until lightly browned.
- Combine sautéed vegetables with 1 minced garlic clove, soaked raisins, ¼ cup pine nuts, 2 tablespoons capers, ¼ cup shredded basil, and ¼ cup chopped parsley. Season.
- **Sea Bass:**
- Season 4 sea bass fillets (about 6 oz each) with salt and pepper.
- Score the skin side of each fillet with diagonal cuts.
- Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Sear fish, skin-side down, for 5 minutes.
- Flip and cook for 1 minute on the other side. Remove and set aside.
- Deep fry a handful of fresh parsley leaves at 350°F (175°C) until crisp.
- Quickly sauté the vegetable salsa in a little olive oil over high heat (about 1 minute).
- **Plating:**
- Divide the salsa among 4 plates. Top with sea bass fillets.
- Garnish with 2 pieces of tomato confit and fried parsley per plate.
- Drizzle with bouillabaisse sauce.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
31g
Fat
42g
Carbs
6g
