Roasted sea bass in the pastis Henri Bardouin
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.
Photo credit: Adobe Stock - Unclesam
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate.
Only available in France