Roasted fillet of emperor with rhubarb confit and fennel
By Nicolas A. A. Brun
Level of difficulty Average
Preparation time 30mins
Cooking time 10mins
Cost Average budget
String the rhubarb stalks, cut diagonally and wash in cold water. Make a thick syrup with water and brown sugar, put in the rhubarb and leave to simmer for half an hour.
Remove the stems of the fennel, keeping only the bulb. Remove the outer leaves which are often leathery, finely mince the rest, wash in cold water and dry.
In a blender, place half the bunch of dill, olive oil and water and blend into an emulsion. Season the Emperor fillets (or you can use spearfish or another fish more easy to find), brush with olive oil and sear at high heat in a nonstick pan. Halfway through cooking, remove, drain and put in the oven at 210 ° C.
Place the Emperor on pre-heated plates, preferably white plates to highlight the green colour of the dish.
Circle with the emulsion of dill, make a little pile of sliced, raw fennel and rhubarb confit decorated with a drizzle of fennel oil, season to taste.
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