Preparation:

For the sous vide-cooked fennel

Clean the fennel and halve it. Place in a vacuum bag with a dash of olive oil, a pinch of salt and some pepper. Vacuum-seal the fennel halves and cook them at 85 °C for 1.5 hours. When done, cool again. Remove from the bag and pat dry. Lightly burn with a gas burner for a nice effect and more flavor.

For the beurre blanc

Cut the butter into small cubes and put back in the refrigerator. The butter must remain nice and cold. Place the shallots and white wine in a saucepan and bring to the boil. Boil to approximately 1/3, strain the mixture and collect the strained liquid in a pan. Add the soy sauce. Then add the lumps of butter and stir with a whisk. Continue until a thick, creamy sauce is formed. Season with salt and pepper. 

For the sweet potato cream

Peel the sweet potatoes and cut into 1 cm cubes. Place in a vacuum bag with the butter, a pinch of salt and some pepper. Vacuum seal and cook for 1.5 hours at 85°C. When cooked, place in a measuring cup and use a hand blender to make a smooth cream. If necessary, add some extra butter to make a smooth and supple cream. Taste, you may need to add some salt and/or pepper.

Finish

Fry the Yellowtail in butter until done. Then season it with salt and pepper. As always, be creative with the layout of your dish. Place the cream on the plate next to the roasted fennel. Place the fried fish next to it on the plate. Pour the sauce over the fish. Finish with chopped salted peanuts and various micro cress.