Fish Aspic with Fennel and Saffron
Cut the fish fillets into coarse cubes. Bring the fish stock to the boil and season with saffron, star anise, a little Pernod and salt. Briefly blanch the fish cubes in the boiling fish stock. Soak the gelatine in cold water and let it melt in the hot stock. Cut the fennel into small cubes … Read more