Difficulty:[usr 1]
Slice the red pepper, cut into strips, cook in English, salt, pepper, set aside.
Slice the fennel bulb, boil, season and drizzle with olive oil.
Pan-fry the scorpion fish fillets (4) in very hot olive oil, degrease the cooking, moisten with white wine, reduce, then moisten with the stock and add 4 crushed star anise seeds, leave to infuse for a few minutes, filter, season with salt and pepper and let reduce again.
Arrange a dome of fennel on the hot plates, straddle the fillets of scorpion fish on top.
Decorate with strips of red pepper.
Finish the sauce by adding the butter, winnowing over low heat, check the seasoning and coat the fish fillets, encircling them around a string.
Garnish with basil and remaining star anise seeds.
Culinary Ideas from Chef Hubert
