Cod with Olive Ice Cream and Fennel Puree

For the ice cream, cut out 4 circles of 9 cm diameter from the slices of toast with a round, serrated cutter and toast until golden brown.

Whip the egg yolks with the sugar until creamy. Heat the milk with the whipped cream in a saucepan. Place the saucepan in the water bath. Gradually whisk egg yolks into cream mixture. Heat the mixture until it becomes thick and creamy, then remove from the heat and cool. Whisk in lemon zest, olive oil, salt and fresh goat cheese. Freeze the mixture in the ice cream maker for 25-half hours. Remove olive flesh from stone, chop coarsely and add to ice cream form last 5 min. Put the ice cream in the freezer until needed.

For the brandade, chop the fennel greens and place in cold water. Remove fennel stalk in wedge shape. Halve fennel and cut into narrow slices. Rinse the potatoes and cook in salted water for 20-25 minutes with the skin on. Press the garlic through a press. Heat 3.2 tbsp oil in a saucepan, sauté fennel and garlic in it for 2-3 min over medium heat until soft, seasoning with salt and 1 pinch sugar.

Add vermouth and 100 ml water. Bring to a boil for 2 min, then do 10 min at low temperature with lid closed.

4. coarsely grind fennel in a food processor. Coarsely chop fennel greens. Drain potatoes in a colander and cool a tiny bit then peel while still warm. Mash potatoes in a baking bowl. Fennel, fenc

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