Dory with Anise Sauce

For the fish, rinse fillets and pat dry and cut into pieces. Sprinkle with lemon juice and season with salt. Place fish fillets in a fish poacher and cook until done, to taste.

Rinse fennel and celery and drain and pat dry and cut into oblong pieces. Heat butter in a pot and add celery, fennel and 400 ml (approximately 2 cups) water. Simmer until vegetables are tender and drain. Reserve broth and set aside for the sauce.

For the potato nests, peel potatoes and cut peeled potatoes into strings with a vegetable peeler. Dust potato strings with flour and divide potatoes into 4 mounds. In a deep heavy skillet, heat oil and dip each potato nest into hot oil with a skimmer and fry until crispy. Drain on paper towel and season with salt and sprinkle with white and black sesame seeds.

For the sauce, heat butter and powdered sugar in a pan until caramelized. Add star anise and deglaze pan with vegetable stock, fish stock and vinegar. Bring to a boil and cook until reduced slightly. Season sauce with salt, to taste. For the pesto, puree dill, parsley and olive oil. Season with salt and pepper.