Dory with Anise Sauce
Ingredients
- For the fish
- 4 Tilapia (about 150 g)
- 2 Tbsps lemon juice
- ½ Fennel
- 2 Celery
- 1 Tbsp butter
- For the sauce
- 1 Tbsp butter
- 1 Tbsp powdered sugar
- 1 Tbsp balsamic vinegar
- 100 milliliters fish stock
- 2 Star anise
- For the potato nests
- 2 potatoes
- 1 Tbsp Pastry flour
- 1 Tbsp white Sesame seeds
- 1 Tbsp black Sesame seeds
- also
- Frying oil
- salt
- white peppers
- 4 Dill
Preparation steps
For the fish, rinse fillets and pat dry and cut into pieces. Sprinkle with lemon juice and season with salt. Place fish fillets in a fish poacher and cook until done, to taste.
Rinse fennel and celery and drain and pat dry and cut into oblong pieces. Heat butter in a pot and add celery, fennel and 400 ml (approximately 2 cups) water. Simmer until vegetables are tender and drain. Reserve broth and set aside for the sauce.
For the potato nests, peel potatoes and cut peeled potatoes into strings with a vegetable peeler. Dust potato strings with flour and divide potatoes into 4 mounds. In a deep heavy skillet, heat oil and dip each potato nest into hot oil with a skimmer and fry until crispy. Drain on paper towel and season with salt and sprinkle with white and black sesame seeds.
For the sauce, heat butter and powdered sugar in a pan until caramelized. Add star anise and deglaze pan with vegetable stock, fish stock and vinegar. Bring to a boil and cook until reduced slightly. Season sauce with salt, to taste. For the pesto, puree dill, parsley and olive oil. Season with salt and pepper.
Add sauce to warm plates and arrange fish pieces and vegetables. Drizzle vegetables with pesto and place potato nests on plates. To serve, garnish with fresh dill, if desired.
