Ingredients
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4 x 170 grams ocean trout fillets
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1 bulb fennel
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2 bunches asparagus
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500 millilitres Fish Stock
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100 millilitres Olive Oil
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1 teaspoon saffron threads
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8 medium potatoes
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3 large carrots
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2 Bay Leaves
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1 lemon
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250 millilitres dry white wine
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black pepper
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Sea Salt
Directions
In my opinion seafood is best left unadulterated. We are very fortunate that we have access to some of the world’s finest seafood in Australia. From our farmed Salmon in Tasmania through to sustainable fish such as Red Snapper.
Fennel is a wonderful bulbous vegetable with a lovely anise fragrance. Seafood and Fennel are a marriage and this dish ties in saffron for a unique combination.
Ocean Trout on Saffron Braised Fennel Recipe
- Commence by ensuring there are no bones in trout fillets, by pin-boning them.
- Cut the green stalks off the fennel bulb and cut the bulb in half. Leave some of the fennel leaves aside for presentation
- Remove the centre root from the fennel and slice the fennel finely
- In a pot add stock, fennel, saffron, bay leaves and juice from lemon
- Bring to the boil and simmer gently for 12 minutes
- Remove fennel and separate from other ingredients
- Place saffron stock back in pot and reduce until you have approx 120 ml
- Prepare potato and carrot: peel and cut. I have chosen to turn them into barrel shapes to assist in presentation
- Prepare Asparagus, cut into 6 cm lengths and peel
- Bring a pot of water to the boil and season with salt
- Heat a grill pan and turn on your grill
- Season Trout with salt and pepper and toss in olive oil
- Place in the pan skin down and cook for 3 minutes, turn fish over to have skin side up
- In the meantime add potato and carrot to pot and cook for a few minutes until just tender
- Place the cooked fennel back into the saffron stock and bring to the heat
- Add asparagus to the trout pan and place under grill, ensure skin is facing heat to crisp, cook Trout for 8 minutes all up, for it to remain moist and pink in the centre
- To assemble use a slightly deep plate, place fennel in centre of plate with asparagus pointing out of fennel, arrange potato and carrot accordingly
- Add trout on top and sprinkle with extra sea salt pour about 40 ml of saffron stock onto plate. Sprinkle with some fennel leaves and serve hot
