Grilled fish fillet with anchovy sauce

Clean fennel and cut into slices. Clean lemon bulbs, peel off and crush. Mix half of the juice with 1 dl of oil and pinch of pepper to marinade. Grate and fennel through it. Dab the fish and place it in marinade between fennel. Approx. Let marinate for 1 hour at room temperature. Heat residual oil in pan. Cut anchovies small and put them in a pan with oil. Anchovies gently for about 2 minutes. Stir in flour. In the egg yolk, beat with 2 tbsp water, rest of juice and pepper. Add stirring to anchovy paste while stirring and stirring until smooth sauce is created. Take the pan of fire, let it cool down until lukewarm.

Remove fillets from marinade and pat dry. Fry the fish for about 8 minutes in a grill pan. Keep warm under aluminum foil. Remove the fennel from the marinade and cook in a dry frying pan for about 4 minutes. Season with salt. Spread fennel over four warm plates. Place fish fillets on it. Anchovy sauce in small bowls and put on plates.