Pontarlier-Anis Branzino with Beurre Blanc and Fingerling Potatoes | Sous-Vide Magazine

Ingredients

• 2 whole branzino (sea bass), gutted, scaled and washed
• 4 bay leaves
• 4 garlic cloves, smashed
• 1 lemon peel, divided between the two fish
• 4 fennel stalks
• 4 tsp olive oil
• 1 Tbsp salt
• 2 tsp ground pepper
• ¼ C of Pontarlier-Anis Ponsec (may substitute Pernod)
• ½ lb fingerling potatoes, rinsed and halved lengthwise
• 1 tsp salt
• ¼ tsp freshly ground black pepper
• 1 Tbsp unsalted butter
• 1 sprig rosemary
• 1 sprig thyme
• ¼ C dry white wine
• ¼ C white wine vinegar
• 1 tsp fennel seeds
• 1 star anise pod
• 2 Tbsp shallots, finely chopped
• ⅓ C heavy cream
• ¼ tsp salt
• ⅛ tsp ground white pepper
• 8 Tbsp unsalted butter