St. Peter's fish - fennel - grapefruit

Preparation

• Mix the grapefruit juice with the agar-agar, bring to the boil and simmer for 4 minutes. Leave to cool and whisk with a mixer fitted with a whisk until frothy.
• Peel the grapefruit and cut into fillets. Marinate them in olive oil and season lightly with salt.
• Remove the long stalks and outer - unsightly - layers from the fennel bulbs, halve, cut into wedges and store in ice water.
• Bring the water to the boil with the sugar, add the vinegar and star anise, bring back to the boil and add the fennel slices. Simmer for 10 minutes and remove from the heat.
• Cut the fillets from the skin and divide into 150 gram portions.
• Foam the clarified butter with the thyme and garlic and fry the fillets in it over a lively heat.
• Season the fillets with salt and serve with the fennel wedges, grapefruit fillets and grapefruit gel. Finish with the wild fennel seeds and fennel greens.

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