Poached trout with fennel and lime beurre blanc – Gourmet Traveller

Ingredients

• 750 ml dry white wine
• ½ onion, sliced
• 1 fresh bay leaf
• 6 white peppercorns
• 1 ocean trout fillet, halved (800gm)
• 1 bunch each baby turnips and baby carrots, trimmed and halved
• 2 baby fennel, trimmed, cut into wedges, fronds reserved
• 20 gm butter
• ¼ cup loosely packed chervil sprigs, to serve
• Lime beurre blanc
• 60 ml dry white wine
• 60 ml lime juice, plus lime wedges to serve (¼ cup)
• 2 golden shallots, finely chopped
• 1 tbsp pouring cream
• 225 gm butter, at room temperature, diced