Instructions: 1 Cook down the carrots, shallots, fennel and saffron in olive oil without colouring for 3-4 minutes. Cover the vegetables by three quarters with the wine and reduce completely.

2 Add the fish stock and reduce by a third. Check the carrots while reducing and if just cooked, strain the liquor from the vegetables and return the liquor to the pan to reduce further. Set the vegetables aside.

3 Add the cream to the reducing liquor and reduce to thicken slightly.

Brush the bream fillets with olive oil and griddle skin-side down.

4 Add the orange juice to the reduced broth and return the vegetables to the pan. Season and serve with the fish.

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