Check the fish for pin bones and remove the skin and bloodline.

Round the fish to give it an even shape. The trim can be saved for other preparations.

Season the top of the fish with salt, then place it into a pan with enough water to go up ¼ of the fish and add in melted butter (around 15 grams).

Place this over low heat and gently poach.

Brush the fish as it cooks. This helps warm the top of the fish and remove the albumin from the sides.

Cook on one side for 5-7 minutes, using a cake tester to test the internal temperature of the fish. There should be little to no resistance from the fish when inserting.

Remove the fish from the pan and dab the bottom with a paper towel to remove excess moisture.

200 g Water

10 g Xanthan gum

Sweet fennel, shallots, and garlic until translucent

Add in the Pernod and reduce, then add the chicken stock and cream, infusing for 15 minutes.

Add the fronds to the blender and blend. Make this right before serving or chill and reheat when ready to preserve the green color.

Score an X on the tomatoes and blanch them for 15-20 seconds.

Shock them in ice water, then peel the tomatoes.

Slice the tomatoes in half, place them on a tray, and sprinkle salt and sugar on the cut side.

Place into a 300°F 150 C for 50- 60 minutes.

Remove from the oven and coat with extra virgin olive oil

Blend tomatoes with salt and sugar

Strain into a pan and add a sprig of thyme

Cook down until nice and thick (How long?)

Place into a piping bag