Fish from Sanary sur Mer, roasted fennel and red wine jus recipe
- Cuisine: French
- Prep Time: 30 min(s)
- Cook Time: 1 hr(s) 30 min(s)
- Serves 4
Fish and fennel is a classic combination. You can substitute a good-quality firm-fleshed local fish.
Level of difficulty: Medium
IngredientsFor the fennel flames
900g fennel flames (about 4), cut through root
1 garlic clove, crushed
1 bay leaf
1 thyme sprig
½ piece orange zest
2 cardamom pods
Pinch fennel seeds
2 tbsp olive oil
For the purée
10g refined olive oil
400g fennel, trimmed, green parts removed, cut into 2cm dice
400ml reserved fennel flames cooking liquid
5ml lemon juice
50ml olive oil
For the red wine sauce
30g unsalted butter
120g reserved fish bones, chopped into 3cm pieces
2 small French shallots, finely sliced
100g mushrooms, finely sliced
250ml red wine, boiled, reduced by half
350ml brown chicken stock, boiled, reduced by half
¼ star anise
½g liquorice root, chopped
½ garlic clove
1 tsp arrowroot, dissolved in 1 tbsp water
For the chickpeas
100g dried chickpeas, soaked in cold water overnight (200g soaked weight)
2g cumin seeds, toasted, powdered
4 pinches salt
5g strip lemon peel
50ml extra virgin olive oil
400ml cold water
40g tomatoes, seeded, cut into 1cm dice
80g broad beans, blanched in boiling water for 2 minutes, refreshed in iced water, peeledFresh almonds, shelled
For the sea bream
Olive oil, for cooking
4 sea bream fillets (480g total), pin-boned, scaled, skin scored
4 pinches sea salt
2 pinches freshly ground black pepper
Juice of ½ lemon
PreparationTo make fennel flames, place all ingredients, except olive oil, in a 22cm saucepan on high heat. Bring to boil, then reduce to a simmer and cover surface with a circle of greaseproof paper. Cook for 50 minutes, until fennel is tender. Cool in cooking liquid, then use a slotted spoon to transfer fennel to a perforated tray. Pat dry. Reserve cooking liquid.
Heat olive oil in a large frying pan on high. Cook fennel flames for 2–3 minutes on one side, until golden. Season and cool in pan until needed.
To make fennel purée, heat refined olive oil in a 22cm sauté pan on medium. Add fennel and salt, cover with a lid and cook for 5 minutes. Add reserved cooking liquid and gently simmer for 30–40 minutes, until tender. Strain fennel, reserving cooking liquid. Transfer fennel to a blender and add lemon juice and olive oil. Blend until smooth, then season to taste. Set aside.
To make red wine sauce, heat butter in a large non-stick frying pan on medium. Cook fish bones for 2 minutes, until lightly golden. Add shallot and mushroom and cook for 5 minutes. Add remaining ingredients, bring to boil, reduce heat to low and gently simmer for 10 minutes. Skim surface. Stir in diluted arrowroot and simmer for a further 1 minute, until thickened. Season to taste. Strain through a fine sieve and set aside.
To cook chickpeas, place all ingredients, except tomato, broad beans and almonds, in a small saucepan on high heat. Bring to boil. Reduce heat to low and simmer, only one bubble breaking surface each minute, for 1½ hours. Drain in a colander. Add remaining ingredients and return to low heat for 1 minute, to warm through. Season to taste. Cover to keep warm.
To cook sea bream, season with salt and pepper on flesh side only. Heat olive oil in a 26cm frying pan on high. Cook fish, skin sides down, for 20 seconds. Reduce heat to medium and cook for a further 7–8 minutes, until skin is golden and crisp. Turn over fish and remove from heat. Add lemon juice to pan, and spoon over fish. Transfer to a warm plate.
Preheat oven to 180˚C. Reheat fennel flames for 4 minutes. Reheat garnishes and sauce in saucepans on low heat. Spoon 2 tablespoons purée in centres of serving plates and top with fennel flames. Top with sea bream, then spoon over chickpeas. Drizzle with red wine sauce.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
If you enjoyed this Fish from Sanary sur Mer, roasted fennel and red wine jus recipe then browse more French recipes, seafood recipes, the very hungry frenchman recipes, entertaining recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 470 French Restaurants.
|2.||Morning Star Estate||Mt Eliza|
|3.||Breizoz French Creperies||Williamstown|
|5.||Le Provencal||South Hobart|
|7.||Arc of Iris||Margaret River|
|8.||The Loose Box||Mundaring|
|9.||Petaluma's Bridgewater Mill||Bridgewater|
|10.||Penfolds Magill Estate Restaurant||Magill|
Featured Food & Recipes
In Germany smoked eel is eaten with your fingers. To remove the odour of the eel after eating, pour schnapps over your fingers.
Thyme is a herb predominantly associated with the Mediterranean. Often used in Mauritian curries and in the many braised French-derived meat dishes.