Roasted Turbot with Fennel

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 fennel
• 1 garlic
• 1 bay leaf
• 1 sprig fresh thyme
• small piece orange
• 2 cardamom
• pinch fennel seeds
• 6g salt
• 1 pinch pepper
• 2 tbsp olive oil
• 20 dried fennel
• 4 strips dried orange
• 6 sprigs fresh thyme
• few sage
• ½ bay leaf
• 2 whole star anise
• 1.2kg/2lb 12oz turbot
• 300ml/10fl oz olive oil
• salt and freshly ground white pepper
• 20g/¾oz unsalted butter
• ½ banana shallot
• 100ml/3½fl oz dry white wine
• 20g/¾oz diced skinned plum tomato
• ½ tbsp snipped fresh chives
• ½ tbsp chopped fresh chervil
• salt and pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C).

2. Warm the 300ml olive oil in a small saucepan over low heat with the garlic, bay leaves, sage, dried fennel, dried orange strips, star anise, cardamom, fennel seeds, the small piece of orange and the thyme sprigs. Keep it barely simmering for 60 minutes, then cool and strain.

3. Trim the fresh fennel and cut it into wedges. Toss with the 2 tbsp olive oil, a pinch of salt and pepper, and the thyme sprig, then roast on a tray for 30 minutes until tender.

4. Finely dice the shallot. Melt half the butter in a pan, soften the shallot, then add the diced tomato and dry white wine. Simmer until reduced by about half, about 10 minutes.

5. Whisk the remaining butter into the wine reduction off the heat. Season with salt and pepper, then stir in the chives and chervil.

6. Season the turbot on both sides with salt and freshly ground white pepper. Add it to the tray with the fennel for the last 15 minutes, or until the thickest part reaches 145°F (63°C) and the flesh is opaque and flakes.

7. Spoon the sauce onto warm plates, add the roasted fennel and turbot, and drizzle with a little of the infused oil before serving.