Difficulty: Easy (1/5)
As a culinary expert, Chef Hubert shares this refined seafood dish, balancing delicate scorpionfish with fragrant fennel and star anise for a restaurant-worthy result at home.
Slice the red bell pepper into strips, sauté in a touch of olive oil, season with salt and pepper, and set aside.
Thinly slice the fennel bulb, blanch briefly, season, and drizzle with olive oil.
Pan-fry the scorpionfish fillets in very hot olive oil. Deglaze with white wine, reduce, then add fish stock and 4 crushed star anise seeds. Infuse briefly, strain, season with salt and pepper, and reduce further.
On hot plates, mound the fennel into domes and place the fillets astride on top.
Garnish with red pepper strips.
Finish the sauce by whisking in butter over low heat, adjust seasoning, coat the fillets, and form a cordon around the base.
Decorate with basil leaves and remaining star anise seeds.
Culinary Ideas from Chef Hubert
