Sea Bass with Fennel Salad

While browsing through a cookbook, I come across Björn Friday’s Star Snack Book. Nice stuff, even if “star” seems a bit of a stretch to me… Since we have a quiet evening ahead of us, we can have something nice to eat. I decide on sea bream with fennel salad, should be quick and fennel is one of my favorites.

Said and done - only today of all days the only fishmonger far and wide has no sea bream fillets :( But luckily there’s still a lonely sea bass on the ice - it’s quickly grabbed and filleted. The rest is easy:

Shave 1 bulb of fennel into fine strips with a truffle slicer, dress with a vinaigrette made from 2 tbsp white balsamic vinegar, 2 tbsp olive oil, pepper, a little sugar, some fennel seeds, and a good pinch of olive salt. Add two small slices of air-dried bacon, cut into small pieces. Cover and put in the fridge for 30 minutes.

Now I descale the fillets, remove the last fine bones, and dry the pieces well. Then flour them and off into the pan. Fry for 5 minutes on high heat on the skin side, then turn off and flip for 2 minutes. Arrange everything on a plate, add a few drops of sister’s chili-vanilla oil to the fish and the delicious light dinner is ready ;) Served with toasted olive ciabatta.

grilled bass fillet, planed fennel salad


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