Cut and halve six shallotts. Boil them for 3 minutes in half a deciliter of water mixed with 2 tablespoons of apple cider vinegar. Leave them to cool in the liquid.
Blanche 200 grams of frozen soy beans. Remove the shells and purée most of them with 1/2 dl of water, 3/4 dl of sunflower oil, 1 tablespoon of lemon juice and salt, leaving some for decoration (about 1/2 dl).
Slice two fennel heads thinly and fry them in butter. Add 1 dl of wine and some salt. Cook for 15 minutes.
Heat oven to 150 degrees. Dry the fish with paper towels and put the pieces in an oven proof dish. Cover with baking paper. Cook in the middle of the oven for about 10 minutes. Make sure the fish is cooked through.
Heat the grill. Melt two tablespoons of butter and mix with 1 dl of parmesan and 1 dl of panko bread crumbs. Top the fish with the spread and grill for about 2 minutes.
Arrange the fish on top of the fennel and arrange the rest of the ingredients around it. Finish off with fish roe and chopped chives for decoration.
We had some Stoneleigh Riesling to go with the dish. It felt somewhat overpowering and on the sweet side. Possibly a better choice would have been a Blason de Bourgogne Mâcon-Villages Chardonnay.