Plaice in fennel and white wine broth

Ingredients for 4 servings:

• 4 plaice fillets (160 g each)
• 1 tsp fennel seeds
• 3 fennel bulbs
• 3 vine tomatoes
• 8 tbsp olive oil
• 1 liter fish stock
• 100 ml orange juice
• 100 ml white wine
• Salt and pepper, black from the mill
• ½ lemon(s), juice
• 60 g butter, soft

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Crush the fennel seeds in a mortar. Clean the fennel bulbs, removing the outer leaves and cutting them into fine strips. Set the fennel greens aside for garnish. Wash and quarter the vine tomatoes. Heat 1 tablespoon of olive oil in a saucepan and sauté the fennel seeds and prepared fennel strips until translucent. Add the tomatoes, top up with 800 ml of fish stock and the orange juice, and simmer for 10 minutes at a rolling boil. Pour the fennel stock through a fine sieve into a sauté pan. Pour in the white wine and bring to a boil. Season the plaice fillets with salt and pepper. Remove the sauté pan from the heat and place the fillets side by side in the hot stock. Cover and let the fish poach for 8 to 10 minutes, turning carefully once. Meanwhile, cut the cleaned fennel bulbs into eighths and sauté them in a pan in 2 tablespoons of hot olive oil over medium heat. Add the lemon juice and the remaining fish stock and sauté the fennel pieces, turning occasionally, until al dente and the liquid has completely evaporated. Then lightly fry the fennel in 1 tablespoon of olive oil. Lightly butter a plate, place the cooked fillets on top and also brush with a little butter. Cover with cling film. Reduce the stock by half. To serve, divide the fennel eighths and the plaice fillets between four deep plates. Pour on the fennel and white wine stock. Garnish with the fennel greens and drizzle each with 1 tablespoon of olive oil.