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Ingredients
- 4 x Thick fillet brill about 175g each
- 150 ml White wine and water mixed
- 4 piece star anise
- 1/2 x Bulb Florence fennel, minced Salt and freshly grnd black pepper
- 1 handf fresh chives, whole
- 1/2 x Bulb Florence fennel, minced
- 1 x Shallot, minced Unsalted butter
- 1 Tbsp. Fennel leaf, minced Seasoning
Directions
- Skin and bone fish fillets. Season the underside of them. Cut pcs of foil 21/2 times the size of the fish to make packets. Divide the minced fennel between foil with a few whole chives. Break each piece of star anise in 2 or possibly 3 pcs and add in which. Sit the fillets of brill on top and fold the foil over the fish sealing on two sides to make a parcel.
- Pour a little wine/water mix (seasoned) into each packet and seal up the remaining end. This will convert to an aromatic steam in the warm oven that will cook the fish leaving it moist and white. Place foil packets on a baking sheet and cook in a preheated oven for 4 min.
- Remove and reserve liquor and keep fish hot in resealed packets when it will finish cooking in its own heat. While fish is in the oven, sweat minced shallot and remaining fennel bulb in a knob of butter till softened. Add in reserved fish liquor and reduce by half. Whisk in a little unsalted butter till the sauce is thick sufficient for you and glossy.
- Pass through a fine sieve into a clean pan. Stir in fennel leaf and a handful of finely minced chives. Check seasoning.
- To serve, stir fry some ribbon vegetables and serve fish on them with sauce poured round. A few whole chives on top and perhaps some chive flowers look good.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 165g | |
| Calories 128 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 196mg | 6% |
| Total Carbs 5.03g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.43g | 1% |
| Protein 0.37g | 1% |
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