Technical Stages :

• Finely mince the fennel bulbs and onions. Peel the garlic and crush the cloves.
• HEat up the oil in a non-stick large pot and sweat the fennel, onion and garlic over low heat. Add salt and pepper.
• Lower the heat, cover and cook for 10 minutes.
• Deglaze with white wine and reduce for 5 minutes.
• Cut the fish fillets in two. Put them on the vegetables. Cover and cook for 10 minutes over very low heat.
• Using a skimmer, remove the fillets and vegetables and arrange them on a service dish.
• Filter the juices with a chinois sieve.
• Prepare the lemon sauce:
• Dissolve the cornstarch in a pot with 3 tablespoons filtered juices. Add the egg yolks and lemon juice. Mix well.
• In another pot, heat up the remaining juices. POur first one tablespoon of boiling juice, whisk an dadd the rest, continuously whiking. Season with salt and pepper.
• Cook the sauce for 5 minutes, over low heat, without ever letting it boil. Stir constantly. Coat the fillets with sauce.
• SLIM TIPS:
• Serve with creole rice for the glucids.
• Fennel is rich in antioxyde vitamins.
• Fish provides Omega 3.