Haddock with Fennel in Pernod Sauce

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Haddock with Fennel in Pernod Sauce
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
2 Fennel bulb
1 shallot
2 tablespoons butter
4 tablespoons Pernod
150 milliliters dry white wine
200 milliliters fish stock
8 tablespoons Double cream
salt
cayenne pepper
Curry powder
lemon juice
600 grams Haddock fillet (ready to cook, skinless, centerpiece)
freshly ground peppers
Pastry flour (for dusting)
1 tablespoon olive oil
How healthy are the main ingredients?
olive oilFennel bulbshallotsaltcayenne pepper

Preparation steps

1.

Chop fennel fronds and set aside for garnish. Rinse, trim and remove core from fennel bulb. Finely chop half of fennel. Thinly slice remaining half. Peel and dice shallot. In a frying pan, heat 1 tablespoon butter until foamy. Add shallot and fennel and sauté briefly. Deglaze with white wine and Pernod and cook until reduced by half.

2.

Add stock and simmer until reduced by half. Remove fennel slices and keep warm. Stir cream into sauce and strain through a fine sieve. Season with salt, cayenne pepper, and curry and a few drops of lemon juice.

3.

Rinse fish, pat dry, and divide into 4 equal portions. Season with salt and pepper, drizzle with lemon juice and dust lightly with flour. Heat remaining butter and along with oil in a pan over medium heat. Add fish and cook until browned on both sides. Pour sauce on plates, arrange a few fennel slices on sauce, and top each serving with a piece of fish. Serve sprinkled with reserved fennel fronds.