Heat a large saucepan over high heat. Add 1 kg mussels, cover with a lid, and cook, shaking the pan, for 4 minutes or until the mussels start to open. Remove from the heat, then strain, reserving liquid. Set aside.Heat 2 tbs oil in a saucepan over high heat. Add a sliced clove of garlic and 3 sliced eschalots and cook, stirring, for 3-4 minutes until translucent.
Add 20g flour and cook, stirring, for 1 minute, then add 160 ml white wine, 65ml Pernod, 150 ml reserved mussel liquid, 1 bay leaf and 5g thyme, leaves picked. Reduce heat to medium-high and cook, stirring occasionally, for 20 minutes or until thick and reduced.
Reduce the heat to medium, then add 200 ml cream and cook, stirring occasionally, for a further 20 minutes or until reduced by half.
Remove saucepan from heat and stir through 50g creme fraiche. Set aside to cool slightly, then cover and chill until completely cold.
Meanwhile, remove the mussel meat from the shells and place in a large bowl. Discard the shells. Add 1 fennel bulb, cut in 8 parts and blanched, 4g chopped dill, 4g chopped chervil and the chopped leaves of 4g tarragon. Pour over half of the cream sauce and stir to coat and combine.
Transfer three-quarters mussel mixture to a buttered baking dish and place 250g haddock, skinless an in big pieces, on top. Top with the remaining mussel mixture and pour over the remaining cream sauce. Roll out 180g puff pastry on a lightly floured work surface until 3mm thick. Cover dish with pastry, trimming excess, and brush with beaten egg. Chill for 30 minutes.
Preheat oven to 180°C. Place the pie dish on a baking tray (the pie filling may spill out during cooking) and make a small cross incision in the centre of the pastry for steam to escape. Bake for 35 mins or until pastry is golden and cooked through.Allow the pie to cool slightly, then top with extra chervil or flat-leaf parsley leaves to serve.
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