Sea bream fillets in an aniseed sauce
• 12 fresh anchovy fillets
• 2 nice sea breams
• 8 potatoes (ratte if available or charlotte)
• 2 small leeks, 1 carrot
• 1 celery stalk, 1/4 fennel bulb
• 12 cherry tomatoes
• 2 shallots, 2 garlic cloves
• 2 sprigs of fresh thyme
• 2 tablespoons of chopped parsley and chives
• 1 bay leaf
• The juice of a lemon
• 15 cl of fish stock
• 5 cl of HB Pastis
• 4.5 tablespoons of olive oil
• 1 tablespoon of small capers
• 1 tablespoon of anise seeds
• 2 pinches of chopped red pepper
• Salt, peppercorns
Preparation: 20 mins
Marinade: 1 hour
Cooking: 20 mins
Ask your fishmonger to remove and prepare the sea bream fillets. Wash them and pat dry. Marinate them for 1 hour in a deep dish with 4 tablespoons of oil mixed with the lemon juice, thyme leaves, crumbled bay leaf and the red pepper.
Dry toast the anise seeds in a frying pan. Place them in a bowl with the fish stock. Leave to infuse for the same time as the fish.
Boil the unpeeled potatoes in salted water until a knife can be easily inserted.
Place the capers on the anchovy fillets and roll, inserting a wooden cocktail stick to keep the rolls together.
Clean and thinly slice the leeks, fennel and celery stalk. Peel and chop the shallots and garlic clove. Peel and dice the carrot. Brown together until tender in 1/2 tablespoon of oil. Add the aniseed-infused stock, the HB Pastis and a few crushed peppercorns.
Place the sea bream fillets and anchovies in the stock, add the marinade, bring to a simmer and cook for 5 to 7 minutes.
Peel and slice the cooked potatoes and place them with the sea bream fillets and anchovy rolls on 2 plates. Cover with the sauce and its contents. Decorate with the cherry tomatoes and herbs. Serve with a mayonnaise mixed with herbs and loosened with a little sauce and lemon juice.