Soft-boiled eggs, dill sauce and smoked halibut with toasted fennel crumb

Method

1. Put the rye sourdough in a food processor and pulse until you have a mixture of fine and medium breadcrumbs (or grate on the coarse side of a grater). Heat a small frying pan over a medium heat, then add the fennel seeds. Toast until fragrant, then add the breadcrumbs with a splash of olive oil and toast for a further 5-6 minutes until golden. Sprinkle with sea salt flakes and set aside.
2. Heat the butter in a small saucepan over a medium heat, then fry the shallot for 6-7 minutes until softened. Add the white wine vinegar, pepper and bay leaf, and simmer for a minute until most of the liquid has evaporated. Turn down the heat, discard the bay leaf, then pour in the cream and crème fraîche. Taste, season with salt and pepper, then add the dill.
3. Meanwhile, bring a large pan of water to the boil, lower in the eggs and cook for 6½-7 minutes, depending on how runny you like your eggs. Remove the eggs from the pan and run them under cold water briefly until cool enough to handle. Carefully peel.
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5. Divide the dill sauce equally among 4 plates, then top with slices of the halibut charcuterie. Halve the eggs and put 2 halves on top of the fish on each plate. Scatter over the fennel breadcrumbs, drizzle with olive oil and serve with a lemon wedge on the side to squeeze over.