INGREDIENTS

INSTRUCTIONS

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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