1. Slice half of one of the fennel bulbs with a mandoline into 2mm slices. Dry out in the oven at 70°C (158°F) for two hours.

2. Roughly chop the remaining fennel and fry with the olive oil. Add the ginger and the star anise, and then deglaze with the lemon juice.
Add the milk and the cream and leave to cook for 30 minutes.
Blend and strain into a clean pan and add the agar-agar. Boil for one minute.
Mold the preparation into a rectangular dish to a height of 1cm and set aside in the fridge for 2.5 hours.

3. Cut the leeks in two lengthwise and cook in salted water. Refresh in iced water. Separate each leaf of the leeks and roll up.

4. Blanche the lemon balm and baby spinach in boiling water. Blend, push through a chinois and season.

5. Brush the fish with olive oil and fry skin-side down for a few seconds then finish in the oven for 2-3 minutes.

Assembly
Heat the fennel cake in the oven for seven minutes at 85°C (185°F) and no higher.
Place a dash of the lemon balm/spinach mixture on the plate and place the leek rolls on top, seasoned with vinaigrette and decorate with the dried fennel. Add the fish and serve.