Cut the fish into steaks, keeping the skin on.
Cut the cucumber without peeling it into a brunoise.
Peel and finely chop the shallots and the pimientos.
Cut the mushrooms into brunoise.
Blanch cucumber and pimientos.
In a sauté pan, sweat the shallots, deglaze with vermouth and reduce to dryness, at this point add the remaining brunoise, then the spices, salt and pepper, set aside in the cooking juices.
Prepare the anise sauce.
Cut the white leek into fine julienne strips, fry blond, pat dry, set aside.
Cook the fish on its skin in sunflower oil, finish cooking in the oven, pat dry and keep warm.
In a small saucepan put the drained marinière, add chopped chives and diced tomato, adjust the seasoning. Let cool.
Reduce the anise sauce to a good consistency, add the butter in pieces and winnow.Adjust the seasoning.
In a circle of 10, in the center of the plate, place the marinière (1 cm), place the fish on top, skin underneath, drizzle very lightly with anise sauce and surround with a cord.
Place leek jumble on each steak, surround the side of the plate, decorating with ginger and caraway seeds, chives and diced tomatoes
A creation of Chef Hubert
