Pan-roasted red gurnard with white wine velouté

For the sauce

• Shallot 1, finely diced
• Fennel ½ bulb, finely diced
• Star anise 1
• White wine 100ml
• Fish stock 100ml
• Saffron a pinch
• Double cream 100ml

For the red gurnard

• Red gurnard 2 fillets
• Mussels 8
• Clams 8
• Garden peas 50g
• Unsalted butter 10g
  
• Lemon ½, juiced

1. For the sauce: in a large pan, gently sweat the shallot and fennel without colouring.
2. Add the star anise, wine and fish stock to the pan. Reduce the liquid by half, then add the saffron and cream. Simmer for around 15 minutes until it reaches a smooth and silky consistency.
3. For the red gurnard: while the sauce is cooking, prepare the fish. In a non-stick frying pan, cook the gurnard fillets skin-side down for about 4 minutes or until the flesh is just turning white.
4. Flip the fillets and add the mussels, clams and peas. Add
   the butter and lemon juice. Cook for a minute until the clams
   and mussels open.
5. To serve: pour the sauce into 2 bowls and top with the gurnard, seafood and peas.