Summary

Ingredients

• 1 kg fennel
• 30 g butter
• 750 ml vegetable stock
• salt and pepper
• 500 g redfish fillet (s)
• 0.5 ½ lemon (s), sliced
• 1 bunch dill, fresh or packet frozen
• some sugar

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Instructions

1. Clean and wash the fennel, cut in half lengthways and save the fennel greens. Cut the fennel halves into slices and sauté in the melted butter. Deglaze with the broth. Let it steep for 10-15 minutes in a closed saucepan over low heat and season with salt, pepper and a pinch of sugar.
2. In the meantime, cover the redfish fillet in another saucepan in gently boiling water with salt and leave the lemon wedges to stand for about 8 minutes. Finely chop the dill and fennel greens. Remove the fish fillet from the stock with a slotted spoon, pluck into bite-sized pieces and add to the fennel.
3. Serve garnished with the chopped dill and fennel greens. Tastes with baguette.