Sea bass caught by my nephew Arnaud in the Mediterranean
Ingredients for 4 servings:
Carrots 150 g, onions 150 g, celery stalk 120 g, fennel 120 g, button mushrooms 170 g, butter 110 g, salt, pepper, star anise white butter (see below), bouquet garni, fish fumet
Star anise beurre blanc: Dry white wine 35 cl, white wine vinegar 5 cl, star anise 15 g, butter 110 g, whipping cream 15 cl, gray shallots 2.
Once trimmed and boned, place the sea bass in a deep dish. Add the garnish: sliced carrots, onions, celery, and fennel, plus the fish fumet. Season with salt and pepper, then poach for about 20 minutes, depending on the fish size.
Meanwhile, finely chop the mushrooms and sauté in a little butter. Season with salt and pepper.
For the beurre blanc, sweat thinly sliced shallots in a saucepan with a bit of butter. Deglaze with vinegar and reduce until dry. Add white wine and reduce until almost dry. Whisk in remaining butter in small pieces. Stir in ground star anise, then whipping cream. Season to taste.
Drain the fish on a wire rack. Arrange on a serving platter with the mushrooms, and serve the sauce in a boat.
