Anise, fennel and fish

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Culinarium 020Ingredients: 2 medium fennel bulbs, 2 teaspoons coarse salt, plus more for seasoning, 3/4 teaspoon freshly ground pepper, plus more for seasoning, 1 teaspoon fennel seeds, 1 teaspoon anise seed, 1-2 tbsp of butter and 1 tbsp vegetable oil, 100 ml cream, 1 box (4 pieces) of bouchées à la reine

cod fish fillets (for each person one), salt and pepper, olive oil to cook

Methods: Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices. Season with salt and pepper. Heat butter in a large pan over medium heat. Fry fennel slices in the butter until golden brown on each side, about 30 seconds per side. Season with salt and pepper, with the fennel seeds then pour over 100 ml water. Let it simmer. When the fennel is about tender pour over cream.

Prepare the fish, wash and remove the fishbones with a tweezer. Salt and pepper fillets then heat olive oil in a frying pan. Add fish to it. Soaté them on both sides until golden brown.

Place bouchées à la reines into microwave or the oven for 7 minutes. At serving fill the bouchées with the”fennel ragu”, serve with the fish and with some fresh lemon wedges.



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