* Customer magazine for the fish trade Rinse and dry fish fillets. Sprinkle with half the amount of Noilly Prat. Crush anise seeds, mix with sugar, salt and a little pepper.
Rub the fillets on both sides with it. Rinse dill under running tap water and dry. Spread dill on a gratin dish and place fillets cut side down. Sprinkle with dill.
Set aside a few dill flags for garnish. Place a suitable large board on top, weigh down with canned food and let marinate in ice chest for 2 days. Later, a brine will have formed.
On the third day, lift the fish out of the brine and place briefly in iced water.
Then dry and split each fillet lengthwise, drizzle with the remaining Noilly Prat.
Clean and finely grate the fennel. Chop the cress, rinse and dry properly. Rinse the pear, cut into quarters, remove the core and slice into sticks.
Turn sticks in lime juice to the other side. Loosely mix fennel, cress and pear sticks. Mix horseradish and sour cream and season with salt, pepper and lime juice.
Place a fillet on each of four large plates, spread a tiny bit of the leaf lettuce next to it, and place a thick dollop of the horseradish sour cream on each plate. Sprinkle the plates with dill flags and briefly grind the pepper over them.
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