Crispy Skin Ocean Trout On Saffron Braised Fennel And Grilled Asparagus

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Ingredients

  • 4 x 170 grams ocean trout fillets skin on
  • 1 bulb fennel large
  • 2 bunches asparagus
  • 500 millilitres fish stock
  • 100 millilitres olive oil
  • 1 teaspoon saffron threads
  • 8 medium potatoes
  • 3 large carrots
  • 2 bay leaves
  • 1 lemon
  • 250 millilitres dry white wine
  • black pepper
  • sea salt

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