Ingredients

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Steps

Preheat oven to 180C, and a saucepan of water or water bath to 58C.
Melt 250g butter in a small saucepan set over low heat. Cook for about 8 minutes or until light golden and fragrant. Remove from heat and pour into a cold bowl to stop the cooking process. Set aside to cool.
Place fennel fronds on a baking tray, and place in oven for 2 minutes until crisp. Set aside.
Add fennel pieces, chicken stock, 100ml olive brine and 150ml water to a saucepan, and bring to the boil over medium heat. Reduce heat to a simmer, and cook for 6 minutes until fennel is tender. Drain through a fine sieve, reserving fennel and cooking liquor.
Place a chargrill pan over high heat. Brush leeks with olive oil to coat. Chargrill for 12 minutes, turning, until leeks are tender. Set aside.
Meanwhile, add cooled melted butter, fish fillets and salt to a food saver bag and vacuum seal. Place in water bath for 15 minutes until the fish is just cooked. Remove from water and set aside.
Add 250ml reserved cooking liquor to a small saucepan set over high heat, and bring to the boil. Cook for about 15 minutes or until reduced by half. Slowly whisk in remaining 50g butter, piece by piece, until a light and foamy, well combined sauce.
To serve, slice leeks into 1.5cm-thick discs and arrange on plates with fennel. Tear fish fillets into thirds and place on top. Scatter with olive halves, celery leaves, dill, rosemary flowers, and crisp fennel fronds. Serve with sauce on the side.