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Seared cod with fennel fondue (starter)

A light, fragrant and refreshing starter ideal for Christmas day.
Serves 4

Ingredients

• 2 tbsp vegetable oil
• 1 shallot, finely chopped
• 1 small fennel bulb, finely chopped
• 120 ml/4 fl oz dry white wine
• 375 ml/13 fl oz fish stock or water
• 4 x 50 g/2 oz cod fillets, skin on and slashed half way through at 1 cm/1/2 in intervals
• 1 tbsp low fat creme fraiche
• Freshly ground black pepper
• Olive oil, to garnish
• Pinch of tarragon
• 2 star anise (optional)

Method

Heat half the oil in a pan and gently sauté the shallot, fennel and star anise (if using) for about 10 minutes until softened but not coloured.

Pour in the white wine and allow to bubble right down for about 5 minutes until well reduced and syrupy.

Pour the fish stock or water into the pan and season to taste, adding a pinch of tarragon. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for about 25 minutes until the fennel is completely tender and the mixture is fragrant.

Remove the star anise from the pan and stir in the creme fraiche. Simmer, uncovered for about 3 minutes. Ladle into a food processor or liquidiser and whiz until smooth. Pass the puree through a sieve set over a bowl, rubbing with the back of a ladle or wooden spoon. Cover the bowl with cling film and chill until needed.

Heat a heavy-based frying pan until searing hot and add the remaining oil. Add the cod fillets skin-side down and cook for about 2 minutes until the skin is crispy and lightly browned. Turn the fillets over and cook for another 2 minutes or so until just tender. Season lightly.

Meanwhile, pour the fennel fondue into a clean pan and reheat gently.

To serve, ladle the fennel fondue into wide-rimmed serving bowls and arrange the cod fillets on top, skin side up and garnish with the reserved fennel fronds.

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