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Origin of dish:
Exotic
Type of cooking:
Hob
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients (serves 2):2 cod fillets
Half a clove of fennel
3 tablespoons thick crème fraîche
10g butter
1 tablespoon of anisette
½ teaspoon aniseed
½ teaspoon cumin seeds
salt and freshly-ground pepper
Method: Chop the fennel into tiny pieces and cook it in butter over a very light heat.
Add the anisette, aniseed, salt, pepper and cumin, and turn the heat up to reduce the liquid by roughly a half.
Add the crème fraîche, heat to boiling point and then remove from the heat.
Season and pour into a blender.
Blend until you achieve a smooth, creamy mixture.
Meanwhile, heat a little water in a steamer and as soon as it starts bubbling, put the fish in the steamer and cook for 5 minutes.
Put the fish straight onto the plates and add the sauce.
Serve with steamed potatoes.
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