Scallop of sea bass with fennel cream, green olives and pork jowl beads

[In this recipe: Gutted Sea bass,Sea bass fillet]

To serve 4  
4 Sea bass fillets thinly sliced (140g)  
2 fennels  
4-5 sweet green pitted olives  
30 g of cured bacon  
extra virgin olive oil  
a little butter fennel seeds  
salt and pepper
Trim and wash the fennel. Remove the outer leaves and cut them into elongated shapes, cook them in salted water until al dente. Cut the fennel hearts into wedges and braised them with olive oil, butter and water until they are thoroughly cooked and ready to be creamed in a mixer.
The day before, prepare a pinch of fennel seeds in about two tablespoons of oil and preserve in a jar.  
Cook the fish scallops in a non-stick frying pan with a little oil and a knob of butter, first on the skin side for three minutes and then turn them over for another two minutes.
Prepare beads of bacon by cutting it into cubes, par-boil and then sauté in a non-stick frying pan with some oil until they take colour.
Dry it between two sheets of kitchen tissue paper.
Heat both the creamed fennel sauce and the leaves, putting a dollop of cream in the centre of a warm plate, place the leaves on one side of the plate (you will need at least three per person) and on the other side place the fish with crispy skin side up.
On top of the cream put the olives cut into strips, sprinkle over the cubes of bacon, season with a teaspoon of the fennel seed marinate and serve immediately.

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