Photo de LAETITIA
Season the flesh side of the fish with salt and pepper. Score the skin of the fish 3 times with a sharp knife. Heat a non-stick pan until hot and add the olive oil. Place the fish in skin side down in the pan and turn the heat down to medium as soon as the fish hits the pan. After 3 minutes turn the fish over and take the pan off the heat, leaving the fish to carry on cooking in the pan.
Place the washed potatoes in a large saucepan of salted water and bring to the boil. Turn down the heat to a simmer and cook for 10 minutes until just slightly tender.
Drain, and when cooled enough to touch, slice into thickish 2cm slices.
Cut the fennel into 6 slices width ways. Heat a pan to a medium heat and add the butter. When foaming add the fennel along with a pinch of salt and pepper. Colour for 2 minutes on each side. Add the sliced potatoes.
Pour in the fish stock to deglaze the pan along with the lemon thyme.
Cover with tin foil and place the pan directly in the oven to braise for 15 minutes.
Peel and finely dice the shallot.
Finely slice the chives but keep separate.
Sweat the shallots in 5g of butter until translucent.
Add the lemon thyme and the wine.
Reduce by half.
Over a very low heat slowly whisk the butter into the sauce a knob at a time. Finely chop the chives and whisk in with a squeeze of lemon and the shrimps. Check the seasoning and consistency of the sauce and adjust accordingly.
Place the fennel discs in the middle of the plate and place the fish on top. Spoon the sauces around the fish.
«If you have them add different seafood like mussels or clams into this recipe»
Pan roasted seabass, braised fennel, brown shrimp in a chive butter sauce.