Simmer baby fennel, white wine, and fish stock in a pan for 5-7 minutes until tender.
Remove fennel with a slotted spoon and keep it warm.
Infuse saffron strands in 2 tbsp of boiling water for 5-10 minutes.
Mix the saffron liquid into the stock and wine mixture.
Poach the turbot in the liquid for 1.5 minutes on each side.
Remove the fish and set aside with the fennel.
Whisk cream and butter into the stock mixture and season with salt and pepper.
Plate the turbot over the fennel and pour the saffron sauce over the top.
Garnish with chopped chives and a sprig of chervil.