Sea Bream with Star Anise
1.
Scrape the scales of the sea bream, trim off the fins, and remove the internal organs. Preheat the oven to 160°C.
2.
Chop dill, grind star anise in a mortar, mix with salt and pepper, and spread it evenly on the sea bream.
3.
Place the sea bream on a baking tray, sprinkle with olive oil, sprinkle with salt and pepper, and bake in the oven for 20-25 minutes.
4.
Place the sea bream on a baking tray, sprinkle with olive oil, sprinkle with salt and pepper, and bake in the oven for 20-25 minutes. After the sea bream is cooked, take it out, pour it with fennel wine and flambé until the alcohol burns out.
5.
Adjust the hollandaise sauce: Heat over water, and use a whisk to fully beat the egg yolk and water until the egg liquid becomes thick and smooth. After removing the heat, stir in the melted butter and lemon juice, and season with salt and cayenne pepper.
6.
Carefully slice the fish and serve on a plate, drizzle with hollandaise sauce, and serve with rice.
Tips:
1. Sea bream can be replaced by other species of sea fish, such as sea bass.
2. Before burning, the ouzo needs to be warmed up to make it easier to burn. The fish meat is more fragrant after being burned, and the smell of fennel is also more intense.
3. This dish can be paired with turmeric rice. Add turmeric powder when cooking the rice. It can be used for dyeing and flavoring. It is a good choice.
