Gordon Ramsay's Sea Bass With Vanilla-Bean Foam

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The New York Times
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons olive oil

5 white peppercorns

1 whole green cardamom

4 1/2 cups fish stock

1 tablespoon double or heavy cream

1 bay leaf

1 sea bass (about 2 1/4 pounds), filleted but not skinned

1/2 star anise

5 coriander seeds

1 sprig fresh thyme

1 large vanilla bean

14 ounces salsify

6 tablespoons butter (2 of them ice-cold for finishing the sauce)

Freshly ground black pepper to taste

Juice of 1 lemon

8 whole baby fennel bulbs, or 1 large bulb, halved, cored and sliced

5 black peppercorns

1/2 teaspoon sea salt, plus more to taste

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