- 3 fennel bulbs
- 1 small leek, white only
- 1 white onion
- 2 garlic cloves
- 1 quart water (1 liter)
- 1 sprig marjoram
- 1 sprig thyme
- 4 poivrade artichokes (small purple artichokes)
- 1 lemon
- 4 carrots
- 4 spring onions
- 4 zucchini
- 1 avocado
- 12 segments tomato confit
- 8 3/4 ounces haddock (250 g)
- 1 star anise
- olive oil
- 2 eggs
Step 1: Stock
Remove the outer leaves of the fennel, dice, and set aside the rest. Finely dice the leek white, onion, and garlic.
Lightly fry the garlic with a splash of olive oil. Add the leek and onion, and cook gently for 5 minutes. Add the diced fennel. Cover and cook for a further 10 minutes. Add the star anise, water, marjoram, and thyme. Season with salt, bring to a boil, then simmer gently for 20 minutes.
Hard boil 2 eggs (10 minutes), cool, and shell them.
Step 2: Vegetables
Turn and quarter the artichokes, and set aside in water with juice of 1 lemon. Slice the carrots, spring onions, and zucchini on the bias.
Immerse the carrots and fennel bulbs in boiling water and, after 5 minutes, add the zucchini. Cook for a further 5 minutes, then drain all these vegetables.
Meanwhile, cook the artichokes in a sauté pan with a splash of olive oil until tender.
Peel the avocado, cut into quarters, sprinkle with lemon, and season.
Add the carrots, fennel bulbs, zucchini, spring onions and tomato to the sauté pan with the artichokes, stir, and keep on a very low heat.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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