Bass caught by my nephew Arnaud in the Mediterranean
Ingredients for 4 people:carrot 150 g, onion 150 g, celery stalk 120 g, fennel 120 g, button mushrooms 170 g, butter 110 g, salt, pepper, star anise white butter, bouquet garni, fish fumet
star anise white butter. :dry white wine 35 cl, white wine vinegar 5 cl, star anise (star anise) 15 g butter 110 g, whipping cream 15 cl. gray shallots 2.
Once trimmed, boned, put the fish in a deep dish, add the garnish:sliced carrot, sliced onions, sliced celery and fennel, add the fish stock, salt and pepper, cook for about twenty minutes depending on the size of the fish.
Meanwhile, mince the mushrooms and sweat them in a little butter, salt and pepper.
Prepare the white butter:put in a saucepan put the thinly sliced shallots to sweat in a little butter, deglaze with the vinegar let reduce until dry and add the white wine, let again reduce until almost dry, then add the remaining butter in small pieces while winnowing, add the powdered star anise and finally the fresh cream, salt and pepper.
Drain the fish on a wire rack, arrange on a serving platter with the mushrooms and the beurre blanc in a sauce boat.
