-
1
Cut each fennel bulb into 4 slices.
-
2
Place the fennel bulbs in a large pan over medium heat.
-
3
Add the salt, sugar, saffron, grapefruit juice and orange juice to the pan.
-
4
Cover with baking parchment paper and bring to a simmer.
-
5
Braise the fennel until soft.
-
6
Remove 2 of the fennel slices and the cooking juices from the pan.
-
7
Place into a blender and blend into a puree.
-
8
The remaining 2 fennel bulbs will be used in the presentation of the dish.
-
9
Place a pan over medium heat and add the olive oil.
-
10
While the oil is heating, sprinkle the fish with salt and pepper.
-
11
Once the oil in the pan is hot, sear the fish skin-side down for 2 minutes before flipping over and cooking an additional 2 minutes.
-
12
Place a spoonful of the fennel puree on a plate and smooth it onto the plate in a circular motion, creating a bed of fennel puree.
-
13
On top of the puree, add the braised fennel pieces.
-
14
Place the seared fish on top of the braised fennel and serve.
-
15
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
-
16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
