Zest of 2 lemons, roughly chopped
Zest of 1 orange, roughly chopped
4 ounces thyme leaves
1 tablespoon extra-virgin olive oil, plus more if necessary to make a paste.
2 fresh bass fillets, skin on, bones removed, cut into 4 portions
2 shallots, julienned
2 ounces julienned fennel
1 teaspoon olive oil
1 to 2 tablespoons canola oil
1 1/2 teaspoons kosher salt
3.5 ounces Belgian wheat beer
3.5 ounces Champagne vinegar
Spash of water or fish stock
16 tablespoons (2 sticks) unsalted butter, cold and cut into cubes
2 potatoes, cut into large 1/2-inch dice
2 shallots, finely diced
2 cloves garlic, sliced
1 carrot, finely diced
1 stalk celery, finely diced
1 bulb fennel, finely diced, plus fennel fronds for garnish, optional
1 tablespoon canola oil
1/2 cup chicken broth
2 tablespoons unsalted butter
Juice of 1 lemon
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