National Geographic Traveller (UK) - Food

| Red mullet on a bed of fennel & pastis butter

You’ll find this dish on the menu at La Table de Beaurecuei­l in Provence. Chef Réne Bergès believes the key to cooking with pastis is to use it lightly, so it doesn’t dominate.

SERVES: 6 TAKES: 1 HR 15 MINS

INGREDIENT­S

4 fennel bulbs olive oil, for frying

1 tbsp wildflower honey

2 star anise

6 red mullet fillets, bones and entrails

removed and reserved

½ leek, finely chopped

3 garlic cloves, finely chopped

1 medium onion, finely chopped

1 x 125ml glass white wine

120g butter, softened

1 x 50ml glass of pastis (or to taste) pinch of dried thyme pinch of cayenne pepper

6 small to medium tomatoes, or 12 cherry or small plum tomatoes, stalks removed chervil, finely chopped (optional)

METHOD

Remove the outer leaves of the fennel bulbs and set aside, then dice the inner bulb. Warm a little olive oil in a pan set over a low to medium heat. Add the fennel bulb, honey, star anise and a pinch of salt and pepper, then pour in a little water to prevent it burning. Stir until well blended, then leave to simmer over a low heat for 15-20 mins.

To make the fish sauce, chop half of the fennel leaves and heat a little olive oil in a pan set over a low to medium heat. Sauté the leek, garlic and onion with the fish bones and entrails. Add a little water to loosen the mixture, then pour in the white wine and cook for 20 mins. Pass the mix through a sieve, then return it to the pan and reduce by half. Add the softened butter, thyme and pastis (adjusting the amount to taste). Stir, add the cayenne pepper and reduce to a very low heat.

Gently fry the tomatoes in olive oil in another pan set over a low heat. Move them to one side of the pan, then add the mullet and fry, skin side down, until just cooked through, taking care not to overcook. Season to taste.

Spoon the honey mixture on one side of a serving plate, place the mullet in the middle of the plate and arrange the tomatoes to the other side. Pour the sauce over the fillets. To finish, slice the remaining fennel leaves using a mandoline and sprinkle over the top along with finely chopped chervil, if you like.