Boil the potatoes for 10-15 mins until
tender. Drain and mash with the nutmeg,
cream, butter and some seasoning.
Leave to cool slightly, then stir in the
egg yolks and chill until ready to use.
While the potatoes cook, make the
sauce. Heat the butter in a large pan.
Add the shallots, fennel seeds and star
anise, and cook until the shallots are soft,
about 5 mins. Add the vermouth, bubble
and reduce until there is a syrupy glaze
left – this will take 10-15 mins. Add the
stock and continue bubbling until the liquid has reduced by half. Add cream
and return to the boil for 2 mins, then
strain and return to the pan.
Heat oven to 200C/180C fan/gas 6.
Add the fish pieces to the cream sauce
and poach for 2 mins until just cooked.
Fold through the peas, hard-boiled
egg and herbs, season and add a little
lemon juice. Portion the fish sauce into
individual dishes or 1 large dish. Top
with the mashed potato: either pipe
on with a piping bag fitted with a star
nozzle or simply spoon on top and rough
up with a fork. Dot the top with a little
extra butter, then bake for 15 mins for
small dishes or 30 mins for a large one,
until golden and bubbling.