Poached Seabass and Fennel Confit
January 2017 | By Holland America Line |
What better way to experience a culture than with your taste buds? On Holland America Line, the dining choices before you are seemingly limitless, invariably delicious and perfectly prepared. Together Holland America’s Culinary Council® and our own esteemed Executive Chefs present a delicious variety of culinary offerings designed to dazzle and delight.
- 1400gr Seabass (cut into 5oz portions, skin on)
- Fennel confit
- 800ml olive oil
- 2 twigs thyme
- Sherry reduction
- lOOml white wine
- 120 gr butter
- 30 gr shallots (brunoised)
- 300ml heavy cream
- lOOml dry Sherry
- 200gr Seashore vegetables
- Salty fingers
- Sea fennel
- Sea salt
- Red pepper flakes
- Lemon cress
Cut Sea Bass into 5oz portions, season with salt and place in bag.
Poach fish in water bath by 55 degree for 8-10 minutes (depends on thickness for fish), then chill down, heat up when needed.
Fennel confit: cut fennel in quarters, remove leaves (keep leaves for the end to place on the fennel), heat up oil with pepper corn, pepper flakes and thyme to 70 C, poor over fennel and place on oven by 70/80 degree for 30 minutes till fennel tender, remove from oil and sprinkle prior serving with fennel leaves, red pepper and salt.
Sherry reduction: sauté shallots with % of the butter in sauté pan till translucent, add sherry and white wine, reduce all the way down, add cream, juice from fish (poaching in bag), sugar and seasoning, reduce till thickening, mount in remaining butter, strain prior serving.
Seashore vegetables: Bring all vegetable into pickling liquid for 30 minutes to infuse flavor. Mix dill leaves with olive oil
Arrange dill leaves oil mix on plate, add fish, drizzle sherry cream around, garnish with fennel, sea salt, seashore vegetable, garnish with lemon cress.