Coconut Fillets of Whitefish with Aniseed Mousse

(*) if possible: in the Swiss whitefish the skin is often so thin that it can not be removed : Pre-cooking and cooking: in about forty min : Standing: in about 1 hour.

Aniseed foam: mix cream and aniseed, stand in the refrigerator with the lid closed in about one hour, strain. Just before serving, whip cream until stiff, season.

Preheat stove to 60 °C, plate and plates.

For the marinade, mix Aceto balsamico bianco and all ingredients up to and including anise. Dry fish fillets with kitchen roll, remove any fish bones with tweezers. Coat fish fillets with marinade and marinate in the refrigerator for about thirty minutes with the lid closed.

Remove marinade, season fish fillets with salt.

Put flour and eggs each in a deep plate, mix coconut flakes and parsley also in a deep plate. Turn fish fillets in batches in flour to other side, shake off excess flour, turn in egg, then in coconut mixture to other side, pressing breading well to smooth.

Heat clarified butter in a non-stick skillet until hot, reduce temperature, fry fish fillets in batches about two minutes on each side, keep warm.

Serve: Arrange coconut-fish fillets with a little anise foam on the hot plates. Add remaining foam separately to the table.

Goes well with: Vegetable rice

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