Chef Academy, Season 1, Episode 6

2 Servings

• 1 Sea bass-cleaned
• 1 Bulb fennel - sliced
• 2 Bananna shallots – sliced
• 2 Med onions – sliced
• 1.7 oz Pernod
• 2 fl oz Dry white wine
• 1 teaspoon Fennel Seeds
• 2-3 Star anise
• 1 Sprig thyme and bay leaf
• 3.4 oz Heavy cream
• Juice of 1 lemon
• Olive oil
• 1 oz freshly grated Parmesan cheese

1. Ensure that the fish is totally cleaned and all traces of blood, scales etc. are removed and the fish is rinsed under cold running water.

2. In a heavy based pan sweat the onions, fennel, shallots, fennel seed, anise with the thyme, bay, salt and pepper.

3. Increase the heat and flambé with the Pernod then add the white wine.

4. Season the fish and place into the pan and cover with some of the mix. Cover with a lid. Allow 3-4 minutes before turning the fish over in the pan and cook for a further 2-3 minutes.

5. Once nearly cooked carefully remove the fish from the pan and place onto a plate adding a dash of olive oil and covering with cling film. This will retain its heat and continue the cooking.

6. Finish the onions with the double cream and any juices from the covered fish; reduce this to a sauce and finished by adding the parmesan and finish with a touch of lemon. Return the fish to the sauce to finish the infusion. Check if the fish is cooked by carefully easing the fillet from the head end. If not cooked enough return it to the sauce and continue to cook until ready.

7. To serve carefully remove the fillets the fish and place onto a spoon full of the creamed onions. Ensure you serve some of the herbs and anise which was cooked with the fish.