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Courtesy of Chef Quinot Matthee, Restaurant
Citrus and fennel broth:
¾ cup orange juice
¼ cup grapefruit juice
1tsp soy sauce
3tsp chicken stock
½ cup fresh fennel
2tsp lime juice
Pour the citrus juice in a saucepan – put on med heat, and let the juice reduce to half – add chopped or sliced fennel with the juice. Remove from heat – put in fridge until ready to serve. Just before serving, add the soy sauce and chicken stock – heat up, and add the butter right at the end – salt to taste.
Pour olive oil in pan – heat on med heat. Put sea salt and pepper on fish. Sear fish flesh side down for about 2 min – just before you turn/flip the fish, add a bit of butter, and put in 400degree oven, for 8-10 min, depending on the fish portion/size.
Pour sauce in bowl/dish, place fish inside, and garnish with pea shoots, peanut sprouts or greens.
Pair with a Torrentes , Semillon, Soave or dry Riesling.