Perch with Fennel and Tagliatelle

Rinse the perch fillets, pat dry and cut into 2 cm (approximately 3/4 inch) cubes. Trim the fennel, cut out the hard stalk, set aside the leaves for garnish and cut the fennel into thin strips. Cook the tagliatelle in boiling salted water until al dente. Add fennel and sauté in hot oil until translucent, 1-2 minutes. Deglaze with wine and add the stock. Simmer until tender but al dente, 1-2 minutes. Add fish cubes, cover and cook over low heat for about 2 minutes. Stir in creme fraiche and season with lemon juice, salt and pepper.