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Loup De Merr Au Fenouil Striped Bass With Fennel Recipe


LOUP DE MERR AU FENOUIL STRIPED BASS WITH FENNEL Recipe Chefmeow / All my dishes
2 years ago
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Washington Star 1973 Recipe from Rougemont, near Montreal, Quebec
Prep:15m Cook:20m Servings:8

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Ingredients
  • 2 two pound striped bass
  • Flour
  • Vegetable oil
  • Dried fennel branches
  • 4 garlic cloves minced
  • 1 tablespoon minced parsley
  • Toasted bread crumbs
  • Coarsely minced hardboiled eggs
  • Sauce:
  • 1 glass of dry white wine
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fennel seed
  • 1 cup fish stock

Directions
  1. Clean and split fish.
  2. Coat lightly in flour and sauté in hot oil until golden brown on both sides.
  3. Place in 350 oven for 15 minutes.
  4. Remove fish from oven and arrange on bed of fennel branches in an oven dish.
  5. Cover with minced garlic, parsley, bread crumbs and hard boiled eggs.
  6. To make sauce combine all ingredients and simmer 15 minutes.
  7. Pour sauce over fish and return to oven for 10 minutes.

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Comments

judypatterson 2 years ago said:
I would like to try this. My husband loves fish. This will be good to try.


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