for the broth
1 fish bone
1 onion
1 branch thyme/1 bouquet garni
1 cardamom pod
1 clove
1 tsp salt

for the sauce

20g butter
60g flour (all purpose)

Infuse the broth with all ingredients described above for 30 minutes remove scum.

cut fennel bulbs in half from the top to make cups, peel chunks removing the core.

Seethe fennel cups 6 to 8 minutes in the broth, reserve cups.

Seethe asparagus 5 to 7 minutes in broth cut 1 to 2 centimeters chunks

if fillets aren’t skinned

quick fry them for 20 seconds on skin side in an oiled pan, skin should be easy to scrape off
cut the fillets in sugar lump size pieces.

the sauce is a roux
clear 25 cl from the broth and make a roux with butter and flour,
adjust seasoning and keep sauce warm.

fill the fennel cups with a pinch of rice the turbot and asparagus chunks

cook in preheated oven 15 minutes at 120°C

add sauce, serve  hot.