Fillet of line-caught sea bass with fennel
• 1 line-caught sea bass weighing 3 kg
• 600 g of Amandine potatoes (or another firm-fleshed, waxy potato such as Charlotte)
• 3 g of saffron
• 15 g of butter
• 25 ml of lemon juice
• 0.075 ml of water
• 0.05 g fennel seeds
• 0.01 ml of Pastis Bardouin
from the Le Rech restaurant
Wash the fish, remove the bones and divide into 6 portions.
Peel and form the potatoes into nut-size pieces and cook in the water and saffron.
Cook the fennel seeds in the water and lemon juice, whisk in the butter and then pass through a sieve.
Brown the fish and finish in the oven.
Just before serving, add the pastis into the sauce and pour over the fish.