BBC Food - Recipes - Wreck fish with beurre noisette buckwheat, crayfish tails and chargrilled baby

Ingredients

• 1 tbsp olive oil
• 50g/1¾oz butter
• 2 shallots , chopped
• 1 fennel bulb, finely chopped
• 1 tbsp tomato purée
• 500g/1lb 2oz crayfish shells, taken from the fresh crayfish tails (below)
• 2 tbsp brandy
• 1 litre/1¾ pints fish stock
• 2 bay leaves
• 2 sprigs fresh flatleaf parsley
• salt and freshly ground black pepper
• 200g/7oz buckwheat
• 100g/3½oz unsalted butter
• 4 baby fennel bulbs
• 100g/3½oz samphire
• dash olive oil
• 55g/2oz unsalted butter
• 100g/3½oz spinach
• 1 tsp fennel pollen (or ground fennel seeds )
• 4 tbsp chopped fennel tops
• 55g/2oz butter
• 2 wreck fish fillets (or sea bass ), skin on, pin boned
• 6 crayfish tails, blanched