Fennel and saffron broth with pan-fried trout darnes and fennel frond tempura
[col type=”three-fourth”] Ingredients For the fennel and saffron broth 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 …