Pickerel Poached in a Pernod Cream Sauce w/ Onion Soubise

The sprig is fennel, the flowers are sweet william.

I am a homecook (probably goes without saying). I would have chosen a different fish if I had other options available, and it’s a bit over.

The soubise is meant to be whipped and hold it’s shape in which case the pernod cream would go on the bottom, and the soubise would go beside, but I think I added too much of the cream when blending the onions or maybe the cream got too hot in the pan