Fish velouté

Clean (remove skin, de-bone...) and recover all the fish flesh from the previous preparation.
If you do not have (or not enough because you need about 600 g of leftover flesh), add 1 fillet of white fish (cod, whiting ...).

Peel and chop the carrots and onion into small pieces.
Peel the cloves of garlic, and crush them.
Peel 2 tomatoes (immerse if necessary in boiling water for 20 seconds).
Then cut them in a horizontal plane and de-seed them.
Cut them into segments.
Rinse the fennel, blanch it (a few seconds in the boiling water and then immersed in ice water), chop it in very small cubes.

In a frying pan with hot oil, sauté the carrots, onion, cloves of garlic and 6 or 7 crushed peppercorns and season with a bit of turmeric.
(Carrots need to cook enough to soften).
Add the fish.
Cook for a few moments, then pour 25 cl of dry white wine.
Add the tomatoes. Cook for 10 minutes (simmering).

Remove some of the liquid.
Mix until texture becomes velvety; add a little liquid if necessary to obtain the desired texture.
Add cream (optional).
Season to taste (salt / pepper).

Serve sprinkled with fennel pieces.

Originally the dish was based on leftovers. You can, if you want, add a bit of fish stock during the cooking.
To obtain a thicker texture, add 1 tbsp. of rice with the carrots.