Sea bass with fennel purée, cardamom and samphire.
Discover this elegant dish inspired by a visit to the fishing town of Monópoli: slow-cooked sea bass on fennel purée with cardamom and samphire. A Mediterranean explosion of flavour – light, refined and perfectly balanced.
A plate of Puglia, straight from your own kitchen
When we stopped for lunch at MyWine in Monopoli, I tried a simple but amazing dish: slow-cooked sea bass on a bed of soft fennel purée with a bit of cardamom, and some salty samphire to top it off. The flavours were subtle, elegant and perfectly balanced – a celebration of the sea, the herbs and the finesse of southern Italian cuisine.
As usual, I made my own version at home, inspired by that experience. The result? A dish that is both light and flavourful, perfect for a summer lunch or a fancy dinner.
Sea bass cooked at a low temperature – which keeps it juicy and crispy
Sea bass tastes best with a crispy skin, but the fish dries out quickly when cooked using traditional methods. That's why sous vide is perfect for this: you cook the fish slowly and in a controlled manner at a low temperature, keeping it juicy and preserving its delicate texture.
How do you cook sea bass sous vide?
Season the fish fillets and rub them with a little olive oil. Make shallow cuts in the skin to prevent it from curling during cooking. Place the fillets in a plastic bag in a single layer and vacuum seal. Then cook them in a hot water bath at 46°C for 25 minutes – this is the ideal temperature for fish: just cooked, buttery soft and full of flavour.
After cooking, cut the bag open on three sides and carefully take out the fish. Pat dry and fry briefly on the skin side in clarified butter until the skin is crispy. Or, you can use a kitchen blowtorch to sear the skin until crispy. This combines juiciness with texture – a technique that shows a lot of skill and respect for the product.
No sous vide equipment?
No problem. You can also cook the fish slowly in the oven at 60°C. Place the fillets in a heat-resistant plastic bag, push out as much air as possible and place them in an oven dish with warm water. Or poach them gently in an aromatic liquid such as fish stock or water with lemon and herbs.
Recipe for 4 people:
Ingredients:
For the sea bass:
- 4 sea bass fillets, skin-on
- Salt and pepper
- Extra virgin olive oil
- 2 tbsp clarified butter
For the fennel purée:
- 2 fennel bulbs
- 2 floury potatoes (Bintje or Agria variety)
- 1 shallot
- 1 tbsp olive oil
- 3 crushed cardamom pods
- 1 tbsp butter
- 2 tbsp cream
- Salt and pepper
- Cardamom powder (for extra seasoning)
To finish:
- 100 g fresh samphire
- Lemon zest
- Extra virgin olive oil
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Step 1: Fennel purée with cardamom
Coarsely chop the fennel and remove the hard parts. Peel the potatoes and cut them in half. Finely chop the shallot.
Fry the shallot in olive oil until translucent. Add the fennel and cardamom. Allow to simmer briefly and add a dash of water. Cook gently until everything is tender. Remove the cardamom pods. Mix to a smooth purée and season to taste.
Cook the potatoes in salted water until tender, drain and allow to steam dry. Press them through a sieve to a fine purée. Add butter and mix with the fennel purée. Finish with cream to a velvety texture. Taste and season.
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Step 2: Slowly cook the sea bass
Proceed as above. Make shallow cuts in the skin. Rub the fillets with olive oil and season. Vacuum seal them and cook for 25 minutes in a water bath at 46°C. No sous vide? Use an oven at 60°C or poach gently.
Pat the fillets dry and fry them briefly on the skin side in clarified butter until crispy.
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Step 3: Briefly sauté the samphire
Heat olive oil in a pan and sauté the samphire for 30 seconds. Season lightly with pepper.
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Step 4: Presentation
Spread a layer of fennel purée on each plate. Place the sea bass on top, skin side up. Garnish with samphire, a little lemon zest and a drizzle of extra virgin olive oil.
Serving tip:
Serve this elegant dish with a glass of Etna Bianco or a fresh Vermentino – wines that beautifully complement the salty and spicy notes of the dish.
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