Crispy Sea Bass on Fennel Mussels

For the vegetable stock, put the fennel in salted water. Flavor with a little lemon juice, a dash of Pernod as well as Noilly Prat, add tomatoes and cook everything until soft. Leave to cool in the stock. Wash the mussels well and cook in the reheated vegetable stock, covered, for about 3 minutes until all the mussels have opened. Allow to cool briefly and remove the mussels. For the fennel stock, first reduce the fennel juice by half with the consommé. Thicken with a little arrowroot flour. Then add some Noilly Prat, olive oil, the chopped dried tomatoes and the remaining sautéed vegetables. Mix with the deveined mussels. Season the fish and fry on the skin side until crispy. Meanwhile, cook rigatoni in salted water until al dente. Fill with some vegetable brunoise, if desired. Arrange the fennel scallops on warmed plates, place the fried sea bass on top and serve with the stuffed rigatoni.

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