To make the soused vegetables, slice the carrots quite thinly on an angle, cut the onion into half rings of the same thickness. Do the same with the fennel.
Add everything to a hot pan with the olive oil and ginger. Chuck in the coriander seeds, thyme sprigs, star anise and whole garlic cloves. Cook for 5-10 minutes leaving the vegetables with a little bite.
Mix the saffron with the vinegar, and add to the pot. Season and add a little sugar to balance, about 1-2 tsp. Serve warm or at room temperature with the poached fish.
Meanwhile, put all the other ingredients except the sea trout into a small, deep pan, then bring to a low simmer and infuse for 30 minutes. Turn the heat down, drop the fish into the liquid, making sure it’s completely submerged, and gently poach for 6-8 minutes (it’s very important not to boil the fish at this point).
Remove the fish from the pan and serve with soused vegetables.
746 kcalories, protein 30.0g, carbohydrate 20.4g, fat 60.9 g, saturated fat 9.0g, fibre 5.7g, salt 0.34 g