INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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