- 1 Shallot
- 2 tablespoons Butter
- 150 milliliters dry White wine
- 150 milliliters Fish stock
- 50 grams Creme fraiche cheese
- 1 splash Lemon juice
- 2 small Fennel bulbs
- 1 Garlic clove
- 2 centimeters fresh Ginger root
- 3 tablespoons Vegetable oil
- 1 tablespoon freshly chopped Thyme
- 800 grams Red snapper fillet
Peel the shallot and chop finely. Heat 1 tablespoon butter in a pan and add shallot. Sauté until translucent. Deglaze with the wine and the stock. Simmer gently for a few minutes. Then mix with the remaining butter and the crème fraîche, stirring until creamy. Do not allow it to boil. Season with lemon juice and salt.
Rinse the fennel, cut in half, remove the hard stalk and cut the halves into fine slices. Peel garlic and ginger and cut into slices. Fry garlic and ginger along with the fennel in a pan in 2 tablespoons hot oil until golden brown, 5-6 minutes. Sprinkle in the thyme and season it with salt and pepper.
Rinse the red snapper, pat dry and cut into 8 pieces of approximately equal size. Season with salt and pepper and fry in remaining oil in another non-stick pan on the skin side until golden brown, about 5 minutes. Turn fish and cook for 1-2 minutes over low heat.
Arrange fennel on plates, top with the fish and the sauce (stirring sauce again, if necessary) and serve.