CORFU SEA BASS IN FENNEL, PISTACHIO AND BASIL CRUST

Discussion in 'Recipes' started by margcata, Oct 22, 2011.

  1. margcata

    margcata Banned

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    This recipe hails from the Island of Corfu ...

    By: Margcata

    6 Servings ...

    1 Garlic clove minced

    20ml Greek Olive Oil

    250ml Greek white wine

    200ml Whole Milk ( Lactose Free )

    200g Aegina Pistachips shelled and unsalted

    5 fresh Basil leaves

    Lemon juice from a fresh lemon ( a few drops to taste )

    1 kilo of fresh filleted Sea Bass or Peruvian Corvina

    200g Fennel Seeds

    1) For sauce:  sauté the garlic in 10ml olive oil for 30 seconds. Then add the white wine. Boil 5 minutes. Add the milk. I suggest Lactose free as many people have this intolerance including myself and I cannot drink cow milk.

    2) Just before milk comes to a boil, add the pistachios. Simmer 20 mins. and remove from high heat and process in high speed blender with the basil leaves for 2 mins.

    3) Pass the sauce through a fine mesh sieve and season with salt and pepper. 

    4) Brush the fish fillets with olive oilon both sides and salt and pepper. Take the fillets and press them into a plate of fennel seeds.

    5) Grill the fennel seeded fillets over high heat for 2 or 3 minutes per side.

    6) Drizzle the sauce onto the each plate and place the fish in middle ...