Wash and trim the samphire – only use the very tender branches (this quantity will give you about150g. Add to the stew and bring back to the boil. Take off a ladle of the liquor and reserve.
Sprinkle the flour onto a plate. Wet your hands, take a lump of the fish mixture the size of a small egg, roll it into a ball, and flatten it. Do the same with the rest of the mixture
Add the Pernod and parsley to the reserved mussel juices and bring the broth to the boil over a high heat. Pour in the cream and bring back to the boil, and bubble for 3-4 minutes
In a wide, shallow pan make a bed of onion and carrot, lay the fish on top, put a slice of lemon on each, add the fennel seeds and season with black pepper.
To make the sauce, sauté the bacon in an uncovered skillet over a very low heat until evenly browned. Drain off any fat, add the beer, bouquet garni and half a cup of the strained mussel liquid
