Mix anise schnapps with saffron, juice of one lemon, orange zest, a pinch of salt and pepper. Add a sprig of thyme, crushed star anise and a pressed unpeeled clove of garlic.
Remove the peel from the shallot and finely dice it. Clean fennel, set fennel greens aside, chop fennel very finely. Put the shallot and fennel in a suitable bowl and pour the anise juice of a lemon marinade, cover and let stand for 1 hour. Then sauté everything together in a frying pan with 1 tbsp olive oil, extinguish with white wine and vermouth. Add fish stock and simmer at low temperature for about 40 minutes.
Preheat the oven to 85 °C (convection oven 75 °C).
Fillet the mackerel and remove the bones. Cut the fillets into 3 mm thick slices. Drizzle two plates (or a shallow gratin dish) with 2 tbsp olive oil and season with salt and pepper. Arrange the mackerel slices on them in a rosette shape, season with salt and pepper and cover each plate individually with aluminum foil and cook in the heated stove for 8-10 minutes until done.
Sauté cherry tomatoes in a frying pan with 1 tbsp olive oil, add 1 sprig thyme and season with salt and pepper.
When the fennel is soft, strain the whole thing through a sieve. Squeeze the fennel well and add the juice to the broth. Boil it to 200 ml and bind (assemble) it with pieces of ice-cold butter.
Remove the aluminum foil from the hot fish plates.
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