Bluenose

In Fennel, Orange and Pernod sauce

Bluenose in Fennel, Orange and Pernod Sauce

Bluenose in Fennel, Orange and Pernod Sauce

Serves 4 – 6

  • 4-6 6oz Bluenose fillets, skin off
  • 5 T Olive oil
  • Salt and pepper to taste

Sauce:

  • 3 T Olive Oil, divided
  • 3 fennel med-sized bulbs with leaves, washed, cored and quartered and sliced thin. Save leaves for garnish
  • 3 shallots, halved and sliced
  • 3 garlic cloves, minced
  • 1 star anise, whole
  • 3 oranges, navel – peeled and segmented. Remove the thin skin from each segment, reserving the juice separately
  • 2 T Pernod (Herbsaint can be substituted)
  • 4 T cold butter
  • Salt and white pepper to taste

Method:

In a heavy bottomed pot heat the olive oil over med-high heat until hot. Add the shallots and garlic and sauté for one minute, cover and sweat until translucent (about 5 minutes). Stir in sliced fennel, star anise and cover and cook slowly until tender, about 15 minutes. Do not brown. Add generous pinch of salt and white pepper. Add Pernod and reserved orange juice and reduce by half. Remove star anise and discard. Whisk butter into sauce, a tablespoon at a time, until incorporated. Taste and see if needs more salt and pepper. Keep warm.

Season fish with 2T olive oil, salt and pepper. In large skillet, heat remaining olive oil until almost smoking. Place fish in skillet and sear for 3 minutes and then turn over. Sear another 3-4 minutes until fish is just cooked through.

Mound equal amounts of fennel sauce into center of plates and place fish fillet on top. Garnish with orange segments and minced fennels leaves and serve immediately.

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