Haddock fillet with fennel vegetables

Ingredients for 4 servings:

• 30 g butter
• 1 medium-sized onion(s), finely chopped
• 4 stalks of celery, cut into 1/2 cm pieces
• 1 bulb(s) fennel, finely chopped
• 2 bay leaves
• 3 sprigs of thyme
• 2 dl cream
• 2 dl white wine, dry
• 2 cl Pastis (Ricard)
• salt and pepper
• 4 haddock fillets, approx. 200 g each, remove any bones
• 5 cl white wine
• Butter for the oven dish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Sauté the onions in butter, do not brown. Add the celery and fennel and sauté for a few minutes. Deglaze with the Ricard and let the alcohol evaporate. Pour in the white wine, season with salt and pepper, and add the bay leaves and thyme. Reduce the liquid by half, then pour in the cream. Simmer, partially covered, for 30 minutes. Preheat the oven to 180 degrees Celsius. Butter an ovenproof dish. Place the fish fillets side by side in the dish, skin-side down. Season with salt and pepper and pour over 5 cl of the white wine. Cover the dish tightly with aluminum foil and cook the fish in the oven for 10 minutes. Remove from the oven and add the resulting liquid to the vegetables. Arrange the fillets on warmed plates with the vegetables. Serve with mashed potatoes as a side dish.