Ingredients

• 300ml/11fl oz vegetable stock
• ½ tsp saffron threads
• 2 tbsp pastis
• 50g/2oz butter
• 2 fennel bulbs with green fronds attached
• fennel chopped in 1cm/½in pieces
• fronds reserved
• 2 banana shallots
• peeled
• finely sliced into rings
• 150ml/5fl oz dry white wine
• salt and freshly ground black pepper
• 3 tbsp chopped fresh chives
• vegetable oil for frying
• 2 tbsp cornflour
• 2 tbsp chilled sparkling water
• reserved fennel fronds from fennel bulbs (see above)
• pinch salt
• 4 x 175g/6oz trout darne
• salt and freshly ground black pepper
• 25g/1oz butter
• 1 tbsp olive oil
• 1 lemon
• juice only

Directions

• For the fennel and saffron broth
• bring the stock
• saffron and pastis to the boil.
• Meanwhile
• heat half of the butter in a frying pan and fry the fennel and shallots over a low heat for 2-3 minutes
• or until softened.
• Pour in the white wine
• bring to the boil and continue to cook until the volume of the liquid has reduced by half.
• Add the stock mixture to the pan and bring to the boil. Reduce the heat until the mixture is simmering and simmer for 1-2 minutes. Whisk in the remaining butter and season
• to taste
• with salt and freshly ground black pepper. Stir in the chives and set aside.
• For the fennel frond tempura
• heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Whisk the cornflour and sparkling water together in a bowl to form a smooth batter. Dip the fennel fronds into the batter
• shaking off any excess
• then fry in the vegetable oil for 20-30 seconds until pale golden-brown and crisp. (Do this is batches if necessary.)
• Remove from the oil with a slotted spoon and set aside to drain on kitchen paper. Season
• to taste
• with salt.
• For the trout darnes
• season the trout
• to taste
• with salt and freshly ground black pepper.
• Heat the butter and oil in a frying pan and fry the trout darnes for 2-3 minutes on each side
• or until cooked through.
• Remove the trout darnes from the pan and set aside to rest. Squeeze over lemon juice
• to taste.
• To serve
• reheat the fennel and saffron broth
• if necessary
• and ladle into four shallow soup bowls. Top each with a trout darne and some fennel frond tempura.