Difficulty: Intermediate
As a chef with years of experience crafting seafood dishes, here's how to prepare this elegant recipe. Slice fennel bulbs lengthwise into six pieces. Peel and crush the garlic. Strip thyme leaves and crush the bay leaf.
Heat 2 tbsp olive oil in a skillet over medium-high. Sear fennel slices on all sides until golden. Transfer to a baking dish. In the same skillet, add garlic, thyme, and bay leaf. Deglaze with pastis, flambé if desired, scraping up fond. Pour over fennel. Add remaining oil, a pinch of Guérande salt, and 3 pepper mill turns. Bake at 210°C (th. 7) for 25 minutes.
Meanwhile, zest oranges; squeeze juice from oranges and lime—reserve separately. Cube 150g butter and chill. Melt 50g butter in a nonstick pan. Sear skate wings on both sides until golden. Season, keep warm.
Deglaze pan with soy sauce and citrus juices; reduce. Off heat, whisk in cold butter cubes vigorously for a glossy emulsion.
Plate skate over candied fennel. Spoon sauce around; garnish with cilantro sprigs and orange zest.
Pro tip: Use ice-cold, firm butter cubes for a perfect sauce emulsion.
