400g farmed kob
4 red sticks of rhubarb
1 bulb of fennel
2 sprigs of thyme
100ml chicken stock
4 bulbs of baby fennel
100g breakfast radish
½ tsp vanilla powder
Place a hot char-grilled pan on the stove. Take your rhubarb and season with olive oil and salt. Lay it down onto the smoking hot char-grill pan. After 2 min, turn the rhubarb over using a spatula being careful not to break the rhubarb. Char-grill for another 2-3 minutes on the other side. remove from the tray and slice into small pieces.
Take your fennel bulb, finely slice and add to a pan with 100g butter, star anise and cloves. Add chicken stock.
Cover with a lid and cook slowly until soft. Remove lid after 15min, and cook out excess liquid. Add that to a food processer, puree, season with salt, pass through a sieve and set to one side.
*When puree-ing the fennel add some chopped fennel leaves to make it nice and green.
Add oil to a medium hot pan, slice your baby fennel in half and add to the pan, caramelizing the flat side. Add 1 clove of garlic, a sprig of thyme, a knob of butter and 100ml chicken stock. Cover with a lid and place in the oven at 160 degrees. Cook for 30 minutes or until soft.
Add your sugar, water, thyme, garlic and vinegar to the pot and bring to the boil. Finely slice your radish and add to the boiled liquid. Cover with a lid and pickle for 30 min.
Place a pan over a high heat. Add your olive oil. Season the fish with sea salt, lay it down into the hot pan and begin to pan-fry. Once the side of the fish starts to turn white, using a fish slice, turn the fish over onto the other side. Add a knob of butter and let it turn foamy. Baste foamy butter over the fish for 30 seconds and then remove from the pan. The fish should be nice and firm and will flake apart once cooked perfectly.
The foamy butter in the pan should be nice and brown. Add vanilla and a teaspoon of sugar making a vanilla burre noisette.
Plate the dish by using the puree first. Add the fish, then the braised baby fennel, then the pickled radish, then the sliced rhubarb. Finish with the micro herbs and the burre noisette.