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Ingredients
Haddock with Fennel in Pernod Sauce
- Ingredients
- 2 Fennel bulb
- 1 shallot
- 2 Tbsps butter
- 4 Tbsps Pernod
- 150 milliliters dry white wine
- 200 milliliters fish stock
- 8 Tbsps 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 Tbsp olive oil
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.
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.
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.