Pot-Au-Feu with Tuna and Anchovy Butter

Clean the vegetables, peel the onion. Put the clove into the onion. Put 2 liters of water on to boil, season with salt and pepper. As soon as it boils, add the vegetables with the bouquet garni, the onion and the star anise. Simmer gently for 25 minutes. When the vegetables are almost cooked, add the tuna steaks and cook gently, 3 min. for raw inside, 5 for pink, otherwise a little longer.

In the meantime squeeze the lemon. Blend the juice with the butter, drained anchovies and coarsely chopped parsley until homogeneous, preferably with a blender.

Lift fish and vegetables from clear soup and place on warmed plates, discarding onion with clove. Form a dollop of anchovy butter on each fish and add the remaining butter.

Sprinkle everything with a tiny bit of fleur de sel.

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