✦ Featured
Le Chaudron recipe
Filet de bar vapeur et fondue de fenouil
Steamed sea bass with braised fennel
⏱ 35 minServes 4Medium260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4sea bass fillets
2fennel bulbs
1lemon
1 tbspolive oil
100 ml (½ cup)vegetable stock
2 sprigsdill
1 pinchsalt
1grind of pepper
- 4 sea bass fillets
- 2 fennel bulbs
- 1 lemon
- 1 tbsp olive oil
- 100 ml (½ cup) vegetable stock
- 2 sprigs dill
- 1 pinch salt
- 1 grind of pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Remove the tough stalks from the fennel and slice very thinly, keeping a few green fronds for garnish.
- Soften the fennel in the olive oil over low heat, then add the vegetable stock and cover.
- Cook gently 15 min until very soft and slightly translucent.
- Meanwhile, season the sea bass fillets with salt and pepper and place them in the steamer basket.
- Steam the fillets about 8 min, until opaque and flaking easily.
- Spoon the fennel onto the plates, lay the fillets on top, drizzle with lemon and sprinkle with dill.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.