John Dory fillets with star anise
By Catherine - Blog "La gazette des fourneaux"
- - 2 large John Dory fillets (St Peter's fish)
- - 3 fennel bulbs
- - 3 shallots
- - 80 ml of dry white wine
- - 400 ml single cream (low-fat)
- - 4 star anise
- - 15 g of butter
- - Fleur de sel sea salt
Level of difficulty Easy
Cost Budget Friendly
Put in a small saucepan the cream and star anise, heat gently, stop before it boils, cover and leave to infuse during the rest of the preparation.
Keep the fennel leaves for decoration and chop the bulbs into cubes. Slice finely the shallots.
Heat the butter in a saucepan, fry the 2 shallots for 3 minutes then add the fennel, stir, add half a glass of water, cover and cook over low heat for 15 minutes, stirring occasionally.
Then add a 1/4 of a cup of water and cook, covered, for a further 15 minutes.
Once cooked, remove the lid and continue cooking to reduce the remaining water.
Put the remaining chopped shallot and white wine in a small saucepan. Place over medium heat and leave to reduce until dry. Add the cream with the star anise and leave to reduce again over low heat until the cream thickens slightly while you prepare the fish.
Cut the fish fillets into two, flour them lightly. Melt a knob of butter in a non-stick frying pan and cook the fillets 4-5 minutes on each side.
Arrange on the plates the fish and fennel. Drizzle the fish with the sauce and garnish with the fennel leaves and star anise.
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