Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
4 sea bass fillets
a splash of pastis
This dish really enhances the lovely flavours of pastis. And we are using aniseed in fact in three different ways, with the fennel, which we are going to boil and make a fennel and potato mash, with the fennel seeds which are dried and toasted and also just these little bits from the top of the bulb of fennel which we are going to use to use to cook around the fish to really boost that flavour. And I'm using sea bass, nice fillets, not too thick. That way they’ll cook fast.
Put the fillets into boiling water. Get the pan ready for the fish and start by just toasting some of these dried fennel seeds and set them aside for later on. Put a little bit of olive oil in the pan and when the fish is ready, put a little bit of salt on it. The fish goes in skin side down and round it we’re going to put the little strands from the fennel, some lemon juice and a little bit of pastis.
Meanwhile, cheer those mashed potatoes up with a little olive oil. This is a nice combination. Some people find fennel on its own a little overpowering and the potatoes just give a little bit of fluffiness.
Beautiful, and the skin is nice and crispy and the flesh is poached in the mixture of lemon juice and pastis with the fennel flavours, and it’s a lovely combination of mash.