Ingredients
Section 1
500 ml white wine
500 ml white whine vinegar
1 TSP peppercorn, pink and black
1 TSP juniper berries
1 TSP coriander seeds
Half TSP of fennel seeds
Half TSP of cumin seeds
8 star anise
8 bay leaves
Section 2
20 – 30 shallot / red onion
2 carrots cut into strips
Half a sliced fennel
3 sticks of celery sliced
1 courgette sliced
Method
1. Bring section 1 o the boil.
2. Add section 2 and bring back to the boil.
3. Pour over the fish fillets and leave to cool down.