Loup de mer with chorizo sauce on sauted potatos, fava beans and funnel chanterelles with parsley oil

Seabass is the most irresistible fish to me. After the very first bite I fell in love and ever since then I am just not able to say no, when it comes to seabass. When I discovered this beautiful and huge fillet at my fish monger's store I had to have it. By the way this dish I had on mind already for about half a year, but never had the opportunity to make it. I didn't want to use too many spices, so I've put the accent to the sauce and made it using chorizo and fennel seeds. The potato, fava beans and funnel chanterelles saw only some salt, pepper and fresh thyme. The fish was made in olive oil in the oven, after all something so delicate must be handeled with care!

 
Ingredients:
for the fish:
4x 200 g seabass
olive oil
salt
pepper
for the broad bean funnel chanterelles ragu:
1 teaspoon butter
1 shallot
100 g funnel chanterelles
250 g broad beans
1 twig thyme
few drops of lemon juice
salt
pepper
for the chorizo sauce:
100 g chorizo
1 shallot
1/2 teaspoon butter
1/2 teaspoon fennel seeds
150 ml white wine
250 ml fish stock
50 ml cream
salt
pepper
for the potato:
4 medium potatoes
50 g butter
salt
pepperfor the parsley oil:
1/2 bunch of parsley
50 ml olaj


For the ragu precook broad beans in water, then remove the outer, hard peel and set aside. Sautee chopped shallot in butter, add mushroom and sautee for a few minutes. Now add the broad beans and sautee for 2 more minutes. Season with salt, pepper, thyme and few drops of lemon juice. Preheat the oven 150°C. Season fillets with salt and pepper and put them into the oil so that it is well covered. Put in the oven for 5-7 minutes, depending on the thickness. Sautee potato in butter, season with salt and pepper.  Puree parsley with oil, sieve and set aside until serving. For the sauce sautee onion in butter, add sliced chorizo, fennel seeds, then add white wine and cook until reduced by half. Now add the stock and cook until there is about 3/4 left. Sieve, add cream and cook until it thickens. Season with salt and pepper.