For the herb butter, place all of the ingredients in a food processor or blender and blitz to a smooth paste. Roll into a log, wrap in cling film and transfer to the fridge to chill and firm up. Once firm, cut into discs.
For the smoked haddock, bring the milk, cream, oil, garlic, bay leaf, liqueur, dill and star anise to a simmer in a large saucepan.
Add the smoked haddock to the pan, skin-side down but leaving the top exposed, and simmer gently for 5–8 minutes. Check that the fish is cooked through then transfer from the pan using a slotted spoon to a plate.
Preheat a grill to hot. Place the herb butter discs on top of the fish and place the fish on a grill pan under the heat until the butter is just starting to melt. Leave to cool slightly and then cut into two portions.
Add the butter to a small amount of the aniseed cream and blitz with a hand blender. Set aside.
For the butterbean salad, mix together all of the ingredients in a large bowl.
For the butterbean purée, place all of the ingredients in a food processor or blender and blitz to a purée. Season with salt and pepper.
To serve, spoon some butterbean purée on two plates, top with the butterbean salad, add the fish and dot with some aniseed butter.