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Fennel and rootbeer marinated sablefish
Ingredients
- 2 teaspoons (10 milliliters) fennel seeds
- 2 cinnamon sticks
- 1 cup (240 milliliters) fennel, sliced
- 1 can of root beer
- 2 tablespoons (30 milliliters) canola oil
- 4 fillets of sablefish (150 grams each)
Shiitake 'bacon':
- 2 cups (490 milliliters) Shiitake mushrooms, stems removed and very thinly sliced
- Canola oil, for frying
- Salt
Directions
- Heat a frying pan over medium-high heat.
- Add fennel seeds and toast for four to five minutes.
- Add oil and fresh fennel, and cook for two to three minutes.
- Add cinnamon stick, and deglaze with root beer.
- Bring to a boil and simmer for four to five minutes, until the fennel is soft.
- Remove from heat and put in refrigerator to cool.
- Place sablefish fillets in a plastic with the root beer and fennel marinade. Marinate for one to two hours.
- Preheat oven to 400F (205C).
- Remove sablefish fillets from bag and place on a baking tray with parchment paper.
- Bake fish for eight to ten minutes, or until the edges of the fish have started to char.
- Remove from oven, and serve hot.
Shiitake 'bacon':
- Heat frying oil to 375F (190C).
- Deep-fry slices of shitake mushrooms for six to eight minutes, or until crispy and golden brown.
- Remove mushrooms from oil using a slotted spoon, and place on a paper towel to drain excess liquid.
- Season with salt.
- Serve over the fennel and root beer marinated sablefish with creamy bok choy (see recipe).
