Blue ling with creamed fennel and swede puree

Ingredients for 4 servings:

• 4 fish fillets (blue ling fillets)
• salt and pepper
• some flour
• 2 tbsp clarified butter
• 1 fennel bulb(s)
• 1 tsp fennel seeds
• 1 tsp clarified butter
• salt and pepper
• 1 pinch(s) of sugar
• 100 ml cream
• 500 g swede(s)
• 1 rosemary sprig(s)
• 1 garlic clove(s)
• 40 g butter
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Pat the fish fillets dry, season with salt and pepper, and lightly flour them. Heat clarified butter in a pan and fry the fillets until light brown on both sides. Slowly roast the fennel seeds in a pan until they begin to smell fragrant, then set aside. Quarter the fennel bulb, remove the stalk, and finely grate them using a cucumber slicer. Melt the clarified butter in a pan and fry the fennel until light brown, stirring. Mix in the fennel seeds and season with salt, pepper, and a pinch of sugar. Just before serving, stir in the cream. Peel and dice the swede. Place the rosemary sprig in a tea bag. Peel and slice the garlic clove. Bring everything to a boil. When the cubes are soft, drain the water, remove the tea bag, and puree the swede cubes with a knob of butter. Season with salt.