Serves 6

Halibut steaks 6 x 230g
Shallot 80g, chopped
Thyme 2 sprigs
Bay leaf 1
Dry vermouth 200ml
Fish stock 600ml
Double cream 6 tbsp
Paprika pinch
Butter 120g
Fennel 12 small bulbs
Dry white wine 200ml
Thyme 5 sprigs
Garlic 4 cloves
Coriander and fennel seeds 1 tbsp, toasted
Mild chilli ½ finely sliced
Lemon juice of 1
Pernod 50ml
Olive oil 50ml
Flat leaf parsley

To make the sauce, place the shallot, vermouth, thyme and bay leaf in a pan and reduce by half.

Add the fish stock and simmer for 10 minutes. Add the cream and reduce until the sauce is thick enough to coat the back of a spoon.

Remove the thyme and bay leaf, then whisk in the cold butter and paprika. Don't boil the sauce at this stage. Blitz with a blender and season to taste.

Then onto the fennel: place all the remaining ingredients except the parsley and halibut on a tray and place in the oven at 180°c/gas mark 4. After an hour the fennel should be tender. Season and add chopped parsley.

Meanwhile, remove the skin from the halibut and place in the oven, loosely covered with foil, at 180°c for seven minutes.

Serve the fish on top of sliced, boiled, new potatoes with the sauce around it and the fennel on the side.

Tip: You could also use other meaty white fish such as monkfish, or leeks instead of fennel.

Orchard Restaurant
Polmorla Road, Wadebridge, PL27 7ND.

Tel. 01208 812696.
http://www.theorchardrestaurant.co.uk