Carefully clean the pork net under running water. Finely grind black capers, olives, anchovies, olive oil, grated bread, egg and half of the kitchen herbs in a food processor. Debone the fish. Season it inside and out with salt and pepper and fill it with the puree. Wrap it in the pork net and brown it briefly in a hot frying pan. For 8 min at 190 °C in the stove form.
Cut the fennel and the shallots into fine strips (julienne). Cook the julienne with olive oil and honey. Season with salt and pepper.
Roll out the puff pastry on a floured work surface to about 5 mm. Using a pastry cutter, cut out about 7-8 cm large pastry sheets (3 per person) and prick them a few times with a fork. Place on a baking tray with parchment paper and bake at 200 °C for about 8 minutes.
When the puff pastry is ready, place a heaped teaspoon of julienne on top of each tartlet and top with a dollop of crème fraîche and a sprig of fennel.
For the sauce, melt butter in a saucepan and sauté finely chopped shallots in it. Extinguish with wine, vermouth and stock and cook for about 5-7 min. by half. Season with salt and pepper. Add the saffron and the crème fraîche. Whip up with a magic wand .
Cut mini fennel into quarters lengthwise. Roast in a coated frying pan with the butter and sugar for 3 minutes until al dente. Finally season with salt and pepper.
Present the gurnard whole.
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