Oven-Poached Filet of Sole with Chios Mastiha Liqueur

Ingredients

• 150 ml extra-virgin Greek olive oil
• 2 large red onions, finely chopped
• 3 small leeks, trimmed and finely chopped
• 1 large fennel bulb, trimmed and finely chopped
• 1 cup finely chopped wild fennel or fennel fronds or dill
• 1/2 tsp. freshly ground Chios Mastiha
• 1/2 cup Chios Mastiha liqueur
• 2 1/2 quarts(liters) fish stock
• Salt and pepper
• 1/2 cup fresh, strained lemon juice
• 80 ml extra-virgin Greek olive oil
• 80 ml fish stock
• Salt and freshly ground black pepper
• 4 large filets of sole, rinsed and patted dry
• 60 ml from the above sauce, for garnish
• Fennel fronds for garnish