Poisson Rôti au Fenouil et Pommes de Terre
Poisson Rôti au Fenouil et Pommes de Terre - Recipe by Russell Flint
When thinking about a dish for the Annecy region of France, we discussed using fish from the region - either Arctic char or féra. I couldn’t find Arctic char at any of my local fishmongers, and I can’t say I’ve ever heard of féra in the US. We talked about preparing the fish en papillote, but the more I thought about it, the more I wanted to create something that felt at home in the Alps in winter — roasted fish in an earthenware dish, surrounded by potatoes and a deeply flavored stock, finished with herbs for brightness.
This is what I came up with: oven-roasted fish cooked in an earthenware dish, slowly simmered in a light but flavorful sauce with roasted potatoes, sauce verte, and a touch of aioli for richness. I wanted the sauce to be perfumed with anise to pair well with a shaved fennel salad. I chose a white fish, as it is subtle in flavor and a good substitution for the local féra of the Alps.
This dish is built in layers and rewards a bit of patience. While it does require some planning, the result is deeply satisfying. The heart of it all is the fish stock - a slow-built foundation that gives the entire dish its depth, warmth, and character.
For this recipe, I used a local rockfish that I chopped into smaller pieces - utilizing the entire fish, but you can use any seafood bones, shrimp shells, or crab shells you have in your freezer or can find at your local fishmonger. I always stress how important it is to find a local independent fish shop to buy your fish and shellfish.
This step can be done up to 5 days in advance, or longer if you freeze the stock.
Recipe
Serves 2
Please note: if stock is made ahead:
About 1 hour and 15 minutes from start to table.
If making everything the same day:
Plan on 4–6 hours total, mostly passive.
Equipment
Large stock pot • Earthenware casserole (cocotte) or cazuela • Blender • Fine-mesh strainer • Saucepan • Chef’s knife • Cutting board • Ladle • Mixing bowl
(Optional: mandoline for fennel, thermometer)
1. Fumet Lié (Fish Stock Base)
Active Time: 45 minutes. Simmering Time: 1–4 hours. Cooling Time: 2–3 hours. Total (make-ahead): Up to 6 hours.
Ingredients
2 pounds of fish bones and/or shellfish shells
1 medium onion, quartered
2 carrots, cut into large pieces
4 celery stalks, cut into large pieces
4 garlic cloves
1 (8-oz) can diced tomatoes
12 black peppercorns
6 white peppercorns
1 teaspoon fennel seed
1 teaspoon dill seed
1 teaspoon coriander seed
3 bay leaves
1 dried arbol chile (optional)
1 cup dry white wine
½ cup Pernod (optional)
4 ounces unsalted butter
¼ cup olive oil
1 gallon of water (or enough to cover)
Method
Sweat the vegetables in butter and olive oil without browning.
Add garlic and tomatoes; reduce until nearly dry.
Add spices and cook briefly until spices are fragrant.
Deglaze with wine (and Pernod). Reduce until wine is a sauce consistency
Add fish bones and shells.
Add water to cover. Bring to a boil, then reduce to a gentle simmer.
Cook 1–4 hours, skimming as needed.
Cool the stock completely.
Once cooled remove bones and shells.
Blend vegetables and liquid until smooth.
Pass through a fine sieve, pressing firmly.
If sauce seems too thin, reduce gently to a lightly thickened, sauce-like consistency.
Season with salt and lemon juice to taste..
At this point the sauce is ready to use. If made in advance, cool completely.
2. Sauce Verte
Active Time: 10 minutes. Resting Time: 30 minutes (optional). Total: 10–40 minutes.
¾ bunch flat-leaf parsley, rough chopped
1–2 anchovy fillets
½ tablespoon capers
2 cloves of garlic
2 ounces fresh lemon juice
1 cup olive oil
Salt and freshly ground pepper
Add all ingredients to blender and puree until smooth but not emulsified.
Taste and add salt as needed.
Hold at room temperature before serving or refrigerate until needed. If cold, allow 30minutes to warm before serving.
3. Aïoli
Active Time: 10 minutes. Chill Time: 30 minutes (optional). Total: 10–40 minutes.
2 garlic cloves
1 egg yolk
1 tablespoon lemon juice
1 cup olive oil
Salt
Add all ingredients to blender except the olive oil.
Turn blender on high and slowly drizzle the add the olive oil in.
Adjust seasoning.
Refrigerate.
4. Pommes de Terre
Active Time: 10 minutes. Cooking Time: 20–25 minutes. Total: 30–35 minutes.
8 medium yellow potatoes
Peel Potaotes and par-boil in well-salted water until just cooked through
Drain and reserve warm.
5. Poisson
Prep Time: 5 minutes. Cooking Time: 25–35 minutes. Resting Time: 3 minutes.Total: 30–40 minutes.
2 (8-ounce) thick white fish fillets
Olive oil
Salt and pepper
Preheat oven to 350°F.
Warm the cocotte in oven.
Ladle in approximately 1 inch of fumet lié in cocotte.
Place fish on topof sauce; do not submerge, keep the top of the fish exposed.
Arrange potatoes around fish, also not submerged.
Drizzel dollops of the sauce verte around the cocotte.
Bake 25–35 minutes, until just cooked through.
6. Fenouil
Active Time: 10 minutes. Resting Time: 15 minutes. Total: 25 minutes.
1 fennel bulb, shaved
1 lemon
Olive oil
Salt and pepper
Flat-leaf parsley, leaves only
Shave fennel very thinly.
Season lightly with lemon juice, olive oil, salt, and pepper.
Rest 15 minutes. Finish with a healthy amount of parsley leaves.
7. Montage
Final Assembly: 5 minutes
Rest fish briefly.
Top each piece of fish with the fennel salad.
Finish with a few quenelles of aïoli.
Serve immediately with crusty bread and butter.