Method

1. 1 Score the skin of the Dory fillets. ( it will help to prevent the fillets to pop up at the start of cooking ) Season with salt.
2. 2 Slice the fennel bulb thinly , save the fronds if any for final garnish
3. 3 Toast the fennel seeds in a dry pan for a minute. Reserve
4. 4 Slice the fennel thinly, save any green fronds for the final garnish, gently stir fry & brown it on medium heat with a little butter until soften. Reserve
5. 5 Save the zest from one of the mandarine, Juice 2 of them. Peel the other two, break into segments and cut those in chunky pieces.
6. 6 Pan fry your dory fillets skin side down in a very hot pan with a light vegetal oil drizzle. Stir the pan gently to ensure the fish does not stick to it.
7. 7 When fish looks cook, add the mandarine segments, juice & fresh cream. Stir and reduce gently.
8. 8 After 5-7 minutes cooking reduce the heat to medium low, flip the dory fillets. Add the remaining of the butter, the cooked fennel & seeds, finish the cooking
9. 9 Serve with rice, decorate with the zests, enjoy.