John Myers
Ingredients for 2 servings:
- 2 m.-sized fish fillet(s) (e.g. zander, redfish or pollock)
- 1 large fennel
- 1 large carrot(s)
- 2 m.-sized onion(s)
- 6 slices of bacon
- 1 tbsp mustard, medium hot
- 150 ml cream
- some butter
- salt and pepper
- curry powder
- some white wine
- some water
- possibly vermouth (Noilly Prat)
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Clean the fennel, cut out the stalk in a wedge shape, remove the “fingers,” and finely slice it. Peel and grate the carrot. Peel the onions, finely dice one, halve the other, and thinly slice it. Sauté the diced onions in butter, not letting them overcook. Deglaze with a splash of white wine, stir in a tablespoon of mustard, add the cream, and simmer gently. Sauté the sliced onions, add the fennel and carrots, fry lightly, add a little water, and simmer for about 5-7 minutes. Since the fennel has a strong flavor of its own, all you need is a little salt and black pepper to season; a dash of Noilly Prat also works well to further enhance the flavor. Clean the fish fillets, season lightly with salt and pepper, and cut each into three pieces. Wrap each piece with a strip of bacon. Melt butter in a pan and sear the fish pieces for about 2-3 minutes on each side. Season the sauce generously with curry and add a little salt. To serve, place the fennel in the center of the plate, arrange the fish pieces on top, and drizzle with the sauce. Serve with simple steamed potatoes.
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