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1
Trim the fillets into rectangles.
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2
Lightly score the skin to help it caramelize and to help prevent curling.
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3
Strain the fish stock through a fine-mesh sieve into a saucepan and bring to a boil.
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4
Split the vanilla bean open and scrape the seeds into the hot stock followed by the pod.
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5
Remove the stock from the heat and allow the vanilla to infuse and the stock to cool completely.
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6
Return the stock to the stove and boil for about 20 minutes, until reduced by .
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7
Remove from heat, discard the vanilla and set the stock aside.
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8
Peel the salsify, then immediately drop it into cold water with 1 tablespoon of the lemon juice.
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9
Blanch in a large pot of boiling salted water for 2 minutes, drain, refresh in ice-cold water and drain again.
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10
Pat dry and cut into batons.
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11
Melt 1 tablespoon of the butter in a saucepan and add 1 cup of the fish stock.
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12
Bring to a light boil, toss in the salsify batons and cook until the stock has reduced to a glossy glaze.
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13
Stir in 1 tablespoon of the butter and season with i teaspoon sea salt.
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14
The batons should be lightly colored; if they are not, cook for another minute or so.
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15
Set aside.
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16
Melt another tablespoon of the butter in a medium pan and cook the fennel until nicely colored.
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17
Add 1/2 cup of the stock to the pan along with the thyme and the bay leaf.
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18
Cover and braise over gentle heat for 8 to 10 minutes.
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19
Remove the thyme and the bay leaf and set the fennel aside.
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20
In a spice mill or using a mortar and pestle, grind the white and black peppercorns, coriander seeds, star anise and cardamom into a powder.
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21
Heat the oil in a heavy frying pan.
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22
Season the bass with salt, pepper and the remaining lemon juice.
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23
Add 2 tablespoons of butter to the pan.
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24
When it has stopped foaming, add the fish skin side down.
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25
Cook for 3 to 4 minutes, then flip the fillets over and cook another 3 to 4 minutes, until firm and lightly springy.
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26
Season with the spice mixture and set aside.
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27
Warm the remaining stock and stir in the tablespoon of cream and 1/2 teaspoon of salt, or more to taste.
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28
Remove from the heat, add the 2 tablespoons ice-cold butter and reheat the stock, frothing it with an electric hand mixer.
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29
Divide the fennel among 4 warmed plates.
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30
Put the fish on top, skin side up.
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31
Arrange the salsify around it in a circle.
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32
Spoon the sauce over the fish and drizzle the rest over the salsify.
