Fennel Stuffed Stripped Bass with a Orange Beurre Blanc Sauce

2 – 6 to 8oz striped bass filets
5 teaspoons of unsalted butter
1 bulb of finny diced fennel bulb
3 cloves of finely diced garlic
1 tablespoon of fresh rosemary
1 teaspoon of fresh thyme
1 teaspoon of extra virgin olive oil
4 teaspoons of toasted pine nuts
½ cup of white wine
1/3 cup of clam stock

In a large sautee pan over medium heat coat the pan with one teaspoon of extra virgin olive oil and add the finely diced fennel and cook till slightly brown. Once brown add the fresh rosemary, thyme, butter, garlic, white wine, and roasted pine nuts. Sautee mixture and set aside.

Lightly brush both the filets with oil and season with salt and pepper, layer the fennel mixture in the center of one of the filet and top with the other bass filet . Place 1/3 cup of clam stock and 2 teaspoons of butter to the bottom of the pan and bake at 350 degrees for 10 to 15 minutes

Orange Beurre Blanc Sauce

1 to 2 shallots, chopped fine
8 ounces white wine
6 ounces orange juice
2 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed

2 teaspoons of finlt diced fennel ferns
Salt and white pepper, to taste

Combine the shallots, white wine, and orange juice juice in a saucepan over high heat and reduce by half. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the fennel ferns butter, and butter,one cube at a time. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper.