Pour 750ml/25fl oz of the fish stock to the roux sauce, stir well and cook for 4-5 minutes, or until the sauce is smooth and just thick enough to coat the back of a spoon. Any remaining fish stock ...

For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes ... For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot ...

Clean the fish without removing the head ... Add about half of the chicken stock, and cook gently until the stock has reduced. Put the sprigs of dried fennel on a large oiled baking dish, and ...