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Fennel and Saffron Broth with Pan-fried Trout Darnes and Fennel Frond Tempura

Pan-fried trout served in a saffron-infused fennel broth, topped with crispy, light fennel frond tempura.

HealthyDinnerSeafoodFennelTroutSaffron
Estimated Nutrition
Calories
605.1
kcal / serving
2420.5 kcal total
Carbs
7.1g
per serving
28.5 g total
Fat
44.6g
per serving
178.2 g total
Protein
38.2g
per serving
152.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Cornflour
Dairy
50
g
Butter
for broth
25
g
Butter
for frying trout
Fruits
1
piece
Lemon
juice only
Liquids
300
ml
Vegetable Stock
2
tbsp
Pastis
150
ml
Dry White Wine
2
tbsp
Sparkling Water
chilled
NutsSeeds
0.5
tsp
Saffron Threads
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground to taste
3
tbsp
Chives
chopped fresh
1
piece
Salt
pinch for tempura
OilsFats
1
piece
Vegetable Oil
for frying
1
tbsp
Olive Oil
Seafood
4
piece
Trout
175g darnes
Vegetables
2
piece
Fennel
bulbs chopped into 1cm pieces, fronds reserved
2
piece
Banana Shallot
peeled and finely sliced into rings

Method

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