Hake with fennel and baby vegetable

Method

Prepare the shrimp broth.

 Put the shrimp, boquet garni and water in a pot and bring to the boil and let simmer for 20 mins. Remove from the heat and add the peppercorns, Allow to sit covered for 5 mins and then strain.

 

Juice the fennel bulbs with the basil.

 Add the shrimp broth and fennel seeds and reduce by 2/3. Add the cream and whisk in the chilled butter at the end. Do not reboil.

 

Prepare the garnishes

Braise without browning the baby fennel in the shrimp broth.
Cook the prepared tomatoes in a 100°C oven.
Place the lemon slices on a non stick baking sheet, sprinkle with sugar and dry in a 90 degree oven.
Soften the baby spinach in butter with shallots at the last minute.
Cut the Hake into individual portions.

 

Cook the fish

Place the Hake pieces on a bed of shallotsand add shrimp broth to barely cover. Cook, covered with a cartouche in a dry oven at 110°C until cooked.

To serve

Assemble on hot deep plates and serve.