Best 3 Fennel Grilled Bass Flambeed With Pernod Loup De Mer Au Fenouil Flambe Recipes
Embark on a culinary journey to the shores of the Mediterranean with our exquisite Fennel-Grilled Bass Flambéed with Pernod, a dish that captures the essence of French gastronomy. This delectable recipe presents a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more. The sea bass, a prized catch from the region's waters, is expertly grilled to perfection, its delicate flesh infused with the subtle sweetness of fennel and the herbaceous notes of Pernod, a renowned anise-flavored liqueur. A touch of Pernod flambé adds a dramatic flair to the presentation, igniting the senses with its aromatic essence.
Accompanying the grilled bass is a medley of roasted vegetables, each carefully selected to complement the flavors of the fish. Sweet bell peppers, juicy tomatoes, and plump zucchini are roasted until tender, their natural flavors intensified by the heat. A drizzle of olive oil and a sprinkle of fresh herbs elevate the vegetables, creating a vibrant and colorful side dish.
For those with a penchant for culinary exploration, the article also offers a collection of additional recipes that delve into the diverse culinary traditions of the Mediterranean region. Discover the secrets of preparing a flavorful Mediterranean-Style Vegetable Tian, a savory Provençal Fish Stew, and a refreshing Fennel and Orange Salad. Each recipe is meticulously crafted to showcase the vibrant flavors and aromas of the Mediterranean, using fresh, seasonal ingredients and authentic cooking techniques.
Whether you're a seasoned home cook or just starting your culinary adventure, this article provides a wealth of inspiration and practical guidance. Indulge in the delectable Fennel-Grilled Bass Flambéed with Pernod and explore the diverse culinary landscape of the Mediterranean through the accompanying recipes.
GRILLED FENNEL
A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.
Provided by Marcia
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
- Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
- Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 9.3 g, Cholesterol 2.2 mg, Fat 7.7 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 245.5 mg, Sugar 0.2 g
FENNEL-GRILLED BASS FLAMBEED WITH PERNOD / LOUP DE MER AU FENOUIL FLAMBE'
Number Of Ingredients 6
Steps:
- 1. Preheat the grill to medium-high.2. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 diagonal slashes, to the bone, in each side of each fish. Season the fish, inside and out (including the side slashes), with salt and pepper. Place 2 dried fennel stalks in each cavity. Brush the fish on both sides with the oil and season again with salt and pepper.3. When ready to cook, arrange 6 fennel stalks on a serving platter and set aside. Place the remaining fennel stalks directly on the hot coals and oil the grill grate. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, place both fish directly on the hot grate and grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 10 to 15 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 10 to 15 minutes. During the last 2 or so minutes of cooking, warm the Pernod in a heavy saucepan at the side of the grill don't let it boil, or even get too warm to touch.4. Using the spatula, transfer each fish carefully to the fennel stalknlined platter. Pour the warmed Pernod over the fish and then, making sure your hair is tied back and your sleeves are rolled up, avert your face and ignite the liqueur carefully with a long match. Carefully bring the flaming fish to the table, then, when the flame dies out, fillet the fish and serve at once, with lemon wedges.Serves 4Note: Loup de mer is a long, slender, dark gray fish with a fine-flavored, tender white flesh. While it corresponds most closely to North American sea bass, snapper, striped bass, or sea trout could be substituted here.Fennel-Grilled Bass Flambéed with Pernod IIPrepare as described in the main recipe, substituting a bulb of fresh fennel, trimmed, for the dried stalks. Cut the fennel into thin lengthwise slices. Place a few slices in the cavity of each fish and toss a few strips on the coals before grilling the fish. Brush the remaining fennel slices with olive oil and season with salt and pepper, then grill, along with the fish, until tender and nicely browned, about 4 minutes per side, turning with tongs. Arrange the grilled fennel slices on the serving platter and place the grilled fish on top. Flambé as described above and serve. (The advantage of this method is that you can eat the grilled fennel.)
Nutrition Facts : Nutritional Facts Serves
MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD
Pernod and fennel's slight sweetness complement each other perfectly, and the flavor of the sea bass benefits greatly from the marriage.
Provided by sbigelow
Categories European
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
- Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod®. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
- Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.
Tips:
- When choosing a sea bass, look for one that is firm to the touch and has clear, bright eyes.
- To clean the sea bass, first remove the scales. Then, cut off the head and tail. Finally, gut the fish and remove the gills.
- To make the fennel marinade, simply combine the fennel, olive oil, lemon juice, garlic, and salt and pepper in a bowl.
- When grilling the sea bass, be sure to cook it over medium-high heat so that the skin gets crispy.
- To flambé the sea bass, heat the Pernod in a small saucepan until it is just simmering. Then, carefully pour the Pernod over the sea bass and ignite it with a match.
Conclusion:
Fennel grilled bass flambéed with Pernod is a delicious and elegant dish that is perfect for a special occasion. The fennel marinade infuses the fish with a subtle anise flavor, while the Pernod flambé adds a dramatic touch. This dish is sure to impress your guests.
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