#20FOURteen | Your Favourite Daniel Boulud 2014 Recipe
As runner up of the most popular Instagram images, you've just got to try Daniel Boulud's slow baked sea bass, fennel royale & caramelized figs recipe, as seen in FOUR's International Edition
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Ingredients
- 1 bottle (750 ml) syrah wine
- 240ml port wine
- 3 sliced shallots
- 2g cracked black pepper
- 1 small bay leaf
- 2 sprigs thyme
- Salt
- 2 heads (800g) fennel, with stems
- 480ml heavy cream
- 4 eggs
- 1g fennel pollen
- Freshly ground white pepper
- 14g butter, softened
- 6 (200g) boneless black sea bass fillets, skin on
- Salt and freshly ground white pepper
- 27g butter, melted
- Crushed black pepper
- 1 small head fennel, stems attached
- 220g olive oil
- 12g salt
- 80ml syrah reduction (see above)
- 15ml heavy cream
- 175g cold butter, cut into small dice
- 30ml fig balsamic vinegar (we recommend restaurant lulu)
- 2 ripe figs, cut into brunoise
- 27g butter
- 3 figs, halved lengthwise
- 14ml fig balsamic vinegar
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