1 kg (2 1/4 lb) haddock or hake fillets
salt and pepper
15 ml/1 tbsp chopped fresh fennel
1 cup (225 g) butter
60 ml/4 tbsp brandy
dried fennel stalks
lemon wedges to garnish
salt and pepper
15 ml/1 tbsp chopped fresh fennel
1 cup (225 g) butter
60 ml/4 tbsp brandy
dried fennel stalks
lemon wedges to garnish
method
1. Have ready a metal serving dish large enough to accommodate the rack of your grill pan. Pile dried fennel leaves on the dish to a depth of 5 cm/2 inches. Melt 200 g/7 oz of the butter in a small saucepan. Keep it warm over a candle burner at the table. Have the brandy ready in a small jug. You will also need an all-metal soup ladle and a long match or taper.
2. Place the fish, skin side up, on the rackof the grill pan. Grill under moderate heat for 5 minutes, then carefully remove the skin. Turn the fillets over carefully, using a fish slice. Sprinkle with salt, pepper and chopped fennel, and dot with the remaining butter. Grill for 10 minutes more.
3. lace the rack containing the cooked fish over the fennel and carry it to the table. Pour the brandy into the soup ladle and warm it over the candle burner. Pour the warm brandy over the fish, then light the brandy and dried fennel.
4. When the flames have died down, transfer the fish to individual plates. Garnish with the lemon wedges. Serve with the melted butter.
2. Place the fish, skin side up, on the rackof the grill pan. Grill under moderate heat for 5 minutes, then carefully remove the skin. Turn the fillets over carefully, using a fish slice. Sprinkle with salt, pepper and chopped fennel, and dot with the remaining butter. Grill for 10 minutes more.
3. lace the rack containing the cooked fish over the fennel and carry it to the table. Pour the brandy into the soup ladle and warm it over the candle burner. Pour the warm brandy over the fish, then light the brandy and dried fennel.
4. When the flames have died down, transfer the fish to individual plates. Garnish with the lemon wedges. Serve with the melted butter.
serving amount
serves 4
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