November 26, 2010

Sea bass poached in fennel fumet

If I am not mistaking fumet is a double concentrated fish stock, cooked twice with fresh fish parts during the second cooking. Though fish stock is often called fumet de poisson. While emptying the freezer I have found some boxes of fish stock, that were just perfect for today's lunch. This dish is so easy to prepare, yet it has such a fantastic flavour in its simplicity. Usually, I buy fish as a whole, because it is so much fun to make your own fillets, besides no stock without fish bone and other rests. In this dish I simply poached the fillets of sea bass in the fumet and served it with it.

250 g
fish bones (and/or other parts)
500 ml fish stock
1 teaspoon olive oil
1 onion
peel of a small lemon
3 small or 1 large fennel
1 clove garlic
1 bay leaf
salt, pepper

The fumet is going to be more clear if you blanche the fish parts in simmering water for 1 minute before cooking. While that heat olive oil add sliced onion and fennel and sautee for a few minutes. Now add fish parts, garlic, bay leaf and lemon peel and pour fish stock over it and cook over low heat for about 20 minutes. Season with salt, pepper (if you gonna serve it as it is, in case you gonna use it in another dish, then do not). Freeze it in small portions.


Rosa's Yummy Yums said...

So classy and flavorful!



Houdini said...

Seabass, what a nice fish, and how well prepared!
Sorry for my long silence, but I am still traveling, as you know from fb.


chriesi said...

@Rosa: Indeed very flavourful!

@Houdini: Nice to hear from you! Have a great time and safe travelling!

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