BRAISED BLACK SEA BASS WITH SPRING VEGETABLES AND LEMON-BLACK OLIVE BOUILLON
Steps:
- Boil the potatoes, peel and cut in wedges. Cut off both ends of zucchini and yellow squash, cut lengthwise in 4 equal parts. Remove most of the seeds by cutting the angle. Slice into 1/4-inch pieces. Blanch quickly in water and salt. Trim the fennel, cut in 2 lengthwise, sweat in olive oil, add lemon juice and fumet. Season with salt and pepper and braise for 5 minutes, covered. Add cherry tomatoes. Keep very al dente.
- Brush a braising pan with butter. Place in it everything except half of the lemon juice and garnishes. Season the fish on both sides and add the fumet. Place the braising pan on a low flame until the liquid slightly simmers. Then place in a preheated 300-degree oven for 7 minutes. When cooked, place the fish with most of the vegetables into bowl, return the braising pan to the flame and finish with black olives lemon olive oil and lemon juice if necessary. Finish the dish by pouring the broth on the fish and garnish with chopped chives and chervil, serve immediately.
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Hshd Gdhdh
[email protected]This dish was a complete disaster. The fish was raw and the vegetables were burnt.
Yak oub
[email protected]I was disappointed with this dish. The fish was overcooked and the vegetables were mushy.
Ann Steingold
[email protected]This dish is a bit too salty for my taste.
Mae Quillope
[email protected]The cooking time was a bit longer than I expected, but the fish was cooked perfectly.
Ithabeleng Lebasa
[email protected]I had a little trouble finding black sea bass, but I was able to substitute another type of fish.
Sandile Mwelase
[email protected]This dish is a bit pricey, but it's worth it for a special occasion.
Mpho Masike
[email protected]I'm not a huge fan of fish, but I really enjoyed this dish.
Lazy Panda
[email protected]This dish is a great way to impress your guests.
Ruth Mushimbwa
[email protected]I love the combination of flavors in this dish.
Bangile Mantyi
[email protected]This dish is easy to make and it's perfect for a weeknight meal.
Akib Hussain
[email protected]The lemon-black olive bouillon is the perfect complement to the fish and vegetables.
Nabiil Umar
[email protected]This dish is a great way to use up spring vegetables.
Vusi Makhubo
[email protected]I've made this dish several times and it's always a hit with my family and friends.
Status World
[email protected]This is one of my favorite fish dishes. The black sea bass is always cooked perfectly and the lemon-black olive bouillon is so flavorful.
Monaj ram
[email protected]I love this dish! It's so easy to make and it always turns out delicious. The fish is always cooked perfectly and the vegetables are always fresh and flavorful.
Raju Bobby
[email protected]This dish was easy to make and turned out great! The fish was flaky and moist, and the vegetables were perfectly cooked. The lemon-black olive bouillon was also very flavorful and added a nice touch to the dish.
Christopher Ryan Madera
[email protected]I'm not a huge fan of fish, but this dish was amazing! The black sea bass was cooked to perfection and the spring vegetables were so tasty. The lemon-black olive bouillon was also very flavorful. I would definitely recommend this dish to anyone, even
Beverly Jimmerson
[email protected]This dish was absolutely delicious! The fish was cooked perfectly and the vegetables were so fresh and flavorful. The lemon-black olive bouillon was the perfect complement to the fish and vegetables. I will definitely be making this dish again!