Roasted Bream Fish Stuffed with Crunchy Fennel, Served with Aniseed Veal Juice - Strasbourg , Alsace, France

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Roasted Bream Fish Stuffed with Crunchy Fennel, Served with Aniseed Veal Juice

  From the restaurant La Vieille Enseigne in Strasbourg 

  Ingredients to serve 2 people 
1 bream fish of 700 g - 800 g
4 firm tomatoes of 100 g each
400 g of fresh fennel
5 dried aniseed stars
olive oil
salt and pepper
50 g of butter
1/4 liter of veal stock
5 soup spoons of fish stock

  Preparation 
Scale the bream fish, lift off the fillets and remove bones. Use the bones to make a fish stock. Remove the skins from the tomatoes and carve a circle out of the tops and empty with a spoon, so that they may be stuffed. Clean, chop and blanch the fennel for 5 minutes. Sauté the fennel in butter and season. Let cool before stuffing the tomatoes with the fennel. Close the tomato with its cover and sprinkle with olive oil. Cook the stuffed tomatoes in the oven for 7 to 8 minutes at 180° C.

During this time brush the bream fillets with olive oil in a non-stick pan. Put the fillets to the side. Deglaze the pan with the fish stock, veal stock and aniseed stars. Let infuse for 5 minutes.

Strain the sauce, add butter and correct the seasonings. Place the bream fillet with the tomatoes on each plate and pour on the sauce. Serve hot.
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