Turbot, Fennel Croquettes & Pernod Velouté - Great British Chefs

Ingredients

• 4 turbot fillets, on the bone
• flour
• olive oil
• 25g of butter, chilled
• 2 large Kestral potatoes
• 1 shallot, peeled and chopped
• 1/2 bulb of fennel, trimmed and finely diced
• oil
• 1 knob of butter
• 1 pinch of fennel seeds
• plain flour for dusting
• 1 egg, beaten
• 100g of Panko breadcrumbs (1)
• 1 banana shallot, finely sliced
• 1/2 bulb of fennel, finely sliced
• 150ml of dry white wine
• 1 dash of Pernod
• 400ml of fish stock
• 200ml of double cream
• 1 handful of baby leeks
• 1 handful of baby fennel
• 1 handful of cobnuts, roasted
• 4 handfuls of spinach
• 10g of butter
• salt
• black pepper
• olive oil, for drizzling
• dill