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 Recipes |
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Bass with fennel with a whiskey smell and small vegetables
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| INGREDIENTS: |
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160 g Bass
1Fennel barbi
1 Butter nut
2 Large spoonfuls of dry almond flavoured liquid
2 Large spoonfuls of bird stock
Salt
Olive oil
Season the bass in a frying pan with 30 ml. of olive oil
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Season the bass in a frying pan with 30 ml. of olive oil |
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| METHOD: |
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Place the bass in the frying pan with the skin facing down, leaving it to brown and then fry the other side
Add the almond flavoured liquid, reduce, and then add the bird stock
Bake for 8 minutes at 160º
Remove the bass from the oven and incorporate the previously cooked fennel and the butter nut
The dish should be accompanied with seasonal vegetables cooked al dente and sautéd with a drop of olive oil.
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Categoria: Fish and Seafood |
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