Greece@Anuga 2017 COLOGNE
No dates set

ANUGA 2017

Cologne, Germany

Hall 10.2, Hall 10.1, Hall 8.1, Hall 4.2, Hall 2.2

Sea Bass, in a Fennel-Seed Crust, with Pistachios and Basil


1 garlic clove finely chopped

20 ml Greek extra-virgin olive oil, divided

250 ml (1 cup) fish stock, or 200 ml (6 oz.) dry white wine

200 ml (6 1/2 oz.) whole milk

200 gr. (6 1/2 oz.) Aegina pistachios (shelled and unsalted)

5 basil leaves

Salt and freshly ground pepper

Few drops of lemon juice if needed

3 sea bass, 800 gr. (1 lb., 10 oz.) each, filleted and skinned

200 gr. (6 1/2 oz.) fennel seed


For the sauce sauté the garlic in 10 ml (1/3 oz.) olive oil for 30 secs.
And add the stock or wine. Boil for 5 minutes (10 minutes if you use wine instead of stock) and add the milk.

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

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

Brush the fish with olive oil, season with salt and pepper,
and press on both sides into the fennel seed.

Grill the fish over a high heat for 3 minutes on each side
(2 minutes if the fish is being pan-seared in a non-stick skillet).

Pour a bed of sauce onto each plate and serve the fish on top.

For 6 servings