Loup de Mer stuffed with fennel and air-dried ham
Fennel, herbs and air-dried ham give the tender fish a tempting aroma
40 Min.
Gesamtdauer
20 Min.
Arbeitszeit
Zutaten für Personen
0.5 Fennel bulb
0.5 lemons
1 clove of garlic
2 sprigs of rosemary
2 loup de mer (sea bass) approx. 300 g ready to cook, gutted and scaled
50 g air-dried ham
2 anchovy fillets
1 tbsp fennel seeds
4 tbsp olive oil
salt
pepper
Zubereitung
- Cut approx. 1 cm off the top and bottom of the fennel bulb, halve the fennel bulb and cut out the stalk.
- Cut the fennel lengthwise several times and then cut crosswise to create small cubes. Place the diced fennel in a bowl.
- Cut the lemon with the zest into wedges and set aside.
- Cut the ham into thin strips and add to the fennel cubes in the bowl.
- Peel and dice the garlic and add to the bowl.
- Remove the rosemary needles from the stalks against the grain.
- Finely chop the rosemary needles and add to the bowl with the diced fennel, ham and garlic.
- Finely chop the anchovies and add to the bowl.
- Add the fennel seeds and mix everything well.
- Place the fish, rinsed inside and out in cold water and pat dry, in an ovenproof dish.
- Season the fish inside and out with salt and pepper.
- Stuff the fish with the fennel and ham mixture and place the lemon wedges on top.
- Drizzle the olive oil over the fish.
- Bake the fish in a preheated oven at 150° for approx. 25 minutes until the dorsal fin can be easily pulled out.
UNser TIPP
You can also use sea bream instead of loup de mer.
