A Recipe by Saul Bolton
Try your hand at this healthy and delicious recipe for black Bass with braised fennel, sweet pea puree, saffron-chamomile sauce Executive Chef/Owner of Saul Restaurant…
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Ingredients
- 2 cups fish fumet
- 3 shallots, diced
- 2 cups Noilly Prat Vermouth
- 1 gram saffron
- ½ cup heavy cream
- 2 tbsp butter
- 1 oz. chamomile
- ¼ cup piquillo peppers, diced
- 2 cups sweet peas, shucked
- 2 tbsp fresh tarragon leaves
- 1 cup white wine
- 1 cup of water
- 4 tbsp butter
- 2 fennel bulbs, cleaned and quatered
- 1 Spanish onion, thinly sliced
- ¼ cup olive oil
- A pinch of chili flake
- Tarragon stems
- 2 cups of water
- 1 cup sweet peas
- 1 tbsp tarragon
- 1 tbsp butter
- 4 5 oz. skin-on filets of black bass
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