Rouget Poules in Fennel Broth

Put the fennel, onion and leek in a suitable dish so that the bottom is covered by 1.5 cm. Add cold butter, embed red mullet fillets, cover with buttered foil and put on fire, let it boil and simmer at low fire for about 5 minutes until the fish cooked in butter (=poêliert) is done. Remove the fish and keep warm.

Boil the rest quickly until the liquid has boiled away, so that you can pour off the butter while it is still hot (you can use the butter as clarified butter). Extinguish and boil with Pernod and white wine, then add 2 dl of fish stock or fish broth and boil almost completely.

Add cardamom, curry, turmeric and the heated saffron threads. Peel the ginger root and cut it into small pieces with a fine shredder (horseradish shredder) and add to the broth, maybe 2 tablespoons of the finest olive oil to thicken, bring to a boil and season with salt and pepper.

Serve with boiled potatoes.

Tip: Instead of clarified butter, you can also use butter in most cases.

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