Roasted sea bass in the pastis Henri Bardouin
Preparation: 15 minutes
Cooking: 25 minutes
• about 1 bar 1,5 kg
• Some small branches of fennel, fresh or dry
• 2 coffee spoons of seeds of fennel
• 8 soup spoons of olive oil
• 2 soup spoons of lemon juice
• 1 soup spoon of Pastis Henri Bardouin
• Salt and pepper of the mill
To Ask to the fishmonger to empty the bar by leaving scales. Rinse him in the fresh water and mop him with some absorbing paper. Salt and pepper the cavity, then slide branches and half of the seeds of fennel inside.
Crush the rest of the seeds of fennel in a bowl. Add the olive oil, the lemon juice and the pastis Henri Bardouin, a little salt and pepper, then whip deeply to emulsify the set.
Preheat the oven in 210 °C (Th.7). Cover the dripping-pan of parchment paper.
Put the bar on the dripping-pan and whitewash him widely of aniseed oil in the brush. Book the rest. Salt and pepper, put in the oven and cook approximately 25 minutes.
Serve in a dish or hot plates. Remove the skin of the bar, raise nets and water them besides with some aniseed oil.