Add Pernod or Ricard.

Add the wine, Pernod or Ricard, corn syrup and lemon juice and blend well.

Add tarragon and Pernod and bring to a boil, scraping up the cooking juices.

Add lemon juice, Pernod and cream.

Add Pernod or ouzo to the skillet and bring to boil, swirling up the cooking juices.

Add the shallots, Pernod and tarragon, and cook for four or five minutes.

Season with salt and pepper, and add lemon juice and Pernod.

Add Pernod, thyme, salt and pepper, and simmer 10 more minutes.

Return fish to pot, and add Pernod.

To serve, add Pernod if desired and garnish with remaining thin slices of apple and fennel herb.