Fillet of brill steamed with star anise

1 servings

Ingredients

Quantity Ingredient
4 Thick fillet brill about 175g each
150 millilitres White wine and water mixed
4 Pieces star anise
½ Bulb Florence fennel; chopped
Salt and freshly ground black pepper
1 Handful fresh chives; whole
½ Bulb Florence fennel; chopped
1 Shallot; chopped
Unsalted butter
1 tablespoon Fennel leaf; chopped
Seasoning

Directions

SAUCE

Skin and bone fish fillets. Season the underside of them. Cut pieces of foil 21/2 times the size of the fish to make packets. Divide the chopped fennel between foil with a few whole chives. Break each piece of star anise in 2 or 3 pieces and add that. 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 mixture (seasoned) into each packet and seal up the remaining end. This will convert to an aromatic steam in the hot oven which will cook the fish leaving it moist and white. Place foil packets on a baking sheet and cook in a preheated oven for 4 minutes.

Remove and reserve liquor and keep fish warm in resealed packets when it will finish cooking in its own heat. While fish is in the oven, sweat chopped shallot and remaining fennel bulb in a knob of butter until softened. Add reserved fish liquor and reduce by half. Whisk in a little unsalted butter until the sauce is thick enough for you and glossy.

Pass through a fine sieve into a clean pan. Stir in fennel leaf and a handful of finely chopped 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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