Baudroie Fillet on Fennel – Bb

Serve as an entrée for 4 people or as a main course for 2 people.

Prepare: Slice fennel lengthwise on slicer into fine slices. Cut the orange into fine slices. Butter an ovenproof dish of about 1 l capacity. Preheat the stove to 200 °C.

Fish fillet: layer fennel in brick-like fashion in the prepared mold. Pour in the stock. Cover with aluminum foil, steam for about 15 min. in the middle of the oven. Cover the surface with cling film, place about 7 pieces of kitchen string, each about 30cm long, parallel to each other and 2cm apart. Put half of the orange slices on it in a row brick-like diagonally to the strings.

Season fillet, place on top of oranges, cover with remaining orange slices, tie tightly with kitchen string. Heat oil in a coated frying pan. Sauté fillet on all sides for about 4 min. Remove fennel from heat, remove foil. Place fillet on top of fennel.

Roast in the middle of the oven for approx. 15 min. Remove the fish from the pan, pour off the roasting liquid (approx. 1 dl) through a sieve into a small roasting pan. Put fish back into the mold, cover with foil, keep warm in the turned off, slightly open oven.

Sauce: bring roasting liquid and Pernod to a boil, reduce to about 3 tbsp. Add butter in batches, stirring with a whisk. While doing this, place the roasting pan back and forth briefly on the plate to warm the sauce just slightly, it should not make. Stir until

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