1. Lightly toast fennel seeds and aniseed, set aside to cool. 2. Add to mortar and pestle, and pepper and coarsely crush. Turn into a bowl then add sugar, salt and orange zest, mix well. Stir in juice from orange the Pastis. Set aside. 3. Place a large piece of cling film on work bench, scatter 1/2 the sliced fennel bulb and then 1/2 the sugar/salt mix. Lie the fish skin side down then sprinkle remaining sugar/salt mix then fennel. 4. Wrap in cling film and place on dish and weigh down. Leave in fridge for 3 days turning once a day. 5. When ready to serve unwrap and brush off the sugar/salt and fennel. 6. Use a sharp knife and slice at an angle in long swipping slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
