2 sea trout fillets
275ml fish or chicken stock, unsalted
125ml dry rosé wine
1 tablespoon red wine vinegar
1 star anise
75g lightly salted butter
juice from 1/2 lemon
5 fennel bulb tops, finely diced
Catch a good sized Sea Trout.
Pre-heat the oven to 190ºC. Take two fillets and put in an oven proof dish with a little of the stock. Season with pepper but not salt at this stage as the stock reduction will end up too salty.
Cook in the oven for 8 - 10 minutes then remove and keep warm.
Pour the juice from the fish into a saucepan with the remaining stock and add the wine, vinegar and star anise. Bring to the boil and cook rapidly until the liquid is reduced to a third. Approximately 15 minutes.
Turn the heat to minimum, whisk in the butter and add the lemon juice and fennel tops.
Taste and season if necessary.
Remove the skin from the fillets and transfer to warmed plates. Pour over the sauce and serve with new potatoes and green beans.