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Love affair of fish and fennel with scallops

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Ingredients for 4 servings:

  • 6 fish fillets (e.g. salmon, monkfish or other firm fish)
  • 250 g scallop(s), fresh or frozen
  • 1 bulb(s) of fennel
  • 1 lemon(s), untreated
  • salt and pepper
  • Pepper berries, pink, pink

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the fennel bulb and cut into strips, then sauté in a pan with olive oil. Cut the fish fillets into pieces and place them on top of the fennel strips. Sprinkle with grated lemon zest and juice, then arrange the thawed scallops on top, seasoning with salt and pepper. Scatter over the pink peppercorns and add the slightly torn, tender green parts of the fennel bulb. Cover and simmer for about 10-15 minutes. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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