Ingredients
20 fillets of plaice
500 ml fish stock
5 bulbs of fennel
200 ml olive oil
The juice of 3 lemons
2 teaspoons of pink peppercorns
250 g rice noodles
½ bunch of broadleaf parsley
Salt
Sauté:
5 red onions, thinly sliced
2 tbsp chopped red chilli
Oil for frying
500 ml fish stock
The juice of 3 lemons
5 tbsp capers, drained and rinsed in water
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Steam the fillets of fish in the fish stock. Cut the fennel into thin slices and cook for 10 minutes in a covered pan, then leave to cool without draining.
Toast the red onion, chilli and capers in a little oil and the bring to the boil with the fish stock and lemon juice. Add the fennel and stir in a little cold butter. Sprinkle with crushed pink peppercorns.
Fry the noodles in a hot deep fat fryer, drain on some absorbent paper and sprinkle with coarse salt and a little parsley.
Place the sauté at the bottom of a dish and arrange the fish fillets on top of it. Decorate with the deep-fried rice noodles and broadleaf parsley.
