Feuillantine of White Anchovy, Fennel and Potato

Panna Cotta

• ¼ rosemary sprig
• 4 strips of lemon peel
• grated nutmeg

First make the panna cotta. In a medium saucepan bring everything apart from the gelatine to the near boil. Remove the saucepan from the heat and allow the mixture to infuse. Put 1 tablespoon water in a small bowl, add the gelatine and soak until softened. Add the gelatine to the ho