Maître Jacques #11

4 whole seabream (250 g), scaled and gutted1 untreated lemon7 tablespoons olive oil4 pinches dried poultry stock1 small cheesecloth pouch filled with 1 tablespoondried fennel seeds and tied with kitchen string120 g young white onions, minced50 g butter1/2 clove of garlic, crushed1 pinch turmeric12 small capers120 g courgettes from NiceSEABREAM: Gently fillet the fish and remove any remaining bones with tweezers. Wash the backbone toeliminate any traces of blood and place it in a pan with a splash of water. Cover and cook only slightly toretain an appetizing appearance. Season the fillets with salt and pepper and pan-fry 2 to 3 min on each sidein a non-stick pan with a little olive oil and butter. Squeeze a few drops of lemon on each fillet before serving.SAUCE: Place 25 cl of water in a pot. Add 2 tablespoons olive oil, 40 g butter, the pouch of fennel seeds, thehalf-clove of crushed garlic, the pinch of turmeric, the chick stock, and season with salt and pepper. Cook 10min on low heat. Strain the sauce, reserving the onions. Before serving, add some lemon juice and the gratedzest of ½ a lemon. Mix with a hand-held blender until emulsified.COURGETTES: Cut the courgettes into 6 cm rounds, then slice them on the bias. Boil them in salted water for5 min, then reheat them in the sauce just prior to serving.PRESENTATION: Place the fish head and backbone in the centre of the plate. Arrange the cooked onions ontop. Gently place the two fillets and reshape the fish if needed. Delicately arrange the courgettes. Harmoniouslycoat the fish with sauce and garnish with capers.