Skate on Fennel Salad

Peel the fennel and cut into thin strips. Marinate with sea salt, pepper, lemon juice and olive oil. Season the skate with freshly ground sea salt and pepper and rub with a little mustard. Heat some butter in a pan and fry the skate over low heat for about 2-3 minutes on each side until it takes on some color. Remove and keep warm. Pour in the Riesling and reduce by half with the star anise. Remove the anise and mix in the butter. Whip the cream very lightly, blend in and bring to the boil once briefly. Finally, season the sauce with Pommery mustard. Arrange the marinated fennel on plates, place the skate on top and cover with the sauce.

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