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1
For the beurre blanc: cook the shallots and wine over high heat in a medium saucepan until the wine has reduced nearly completely.
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2
Reduce heat; add cream and cook until reduced to a very small amount.
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3
Whisk in butter, one piece at a time until completely blended.
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4
Strain sauce and keep warm over warm water.
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5
Skin the fish and remove heads; filet away from the ribs, leaving the meat attached at the tail.
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6
Add head, skin and ribs to fish stock.
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7
Cut each fileted side into 8 lengthwise strips.
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8
Bring the stock or clam juice to a boil in large saucepan; reduce to a simmer.
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9
Gently lower the fish by the tail into the liquid.
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10
As the fish cooks, the strips should curl slightly; cook for about two minutes.
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11
Gently remove fish from pan and drain on absorbent paper; keep warm.
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12
Heat olive oil to 350F in a small pan; cook fennel sprigs until crisp (about two minutes).
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13
Remove from pan and drain on absorbent paper.
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14
Season the fish to taste with salt and pepper.
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15
Arrange each fish attractively on warmed serving plates.
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16
Sprinkle with capers and garnish with fried fennel.
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17
Pour warm beurre blanc around the outside of the fish.
