Salmon and Hammour on braised Fennel with Saffron sauce

Ingredients
60gm Salmon medallion
60gm Hammour filet

40gm sliced Fennel
20gm diced Potatoes
2 pc  Cherry tomato
5gm chopped Shallots
30gm Butter
2 cl   extra virgin Olive oil
1gm Saffron
?  lemon
20ml  fresh Cream
2 cl  Noilly prat / vermouth (optional)
4 cl  Chardonnay (optional)
5gm fresh Coriander
Rock salt and freshly grinded white Pepper

Method
Place your fish on top of the sliced Fennel on a baking Tray, season with
salt and pepper, add butter, wine and vermouth (optional), sprinkle with the olive oil. Cover your Tray with wet baking paper
and put in the oven at 200 C. For about
20 minutes.
Saffron sauce
Sauté your shallots in Butter without color, add saffron and white wine (optional), reduce then add cream, add juice from the baked fish and reduce again. Add cold butter and whisk.
Sauté your potatoes and cherry tomato in olive oil.
Arrange your plate, top with fresh coriander.