Peel the carrots, shallots and courgettes. Finely dice the shallot. Cut the carrots and the courgettes in half lengthways then finely slice. Roughly chop the dill.
Remove the bones from the bream fillets. Season with salt and piment d'Espelette. Roll each fillet up and secure with a wooden toothpick.
Place the star anise, cardamom and the Sichuan pepper in a wok. Add water and bring to the boil. Place a grill rack over or in the wok, well above the water. Place the bream on to the grill rack, cover and allow to steam for 4 to 6 minutes.
In a saucepan, sweat the shallot over a low heat with a drizzle of olive oil and a pinch of salt. Add the carrots then the courgettes. Season with salt then add enough water to come halfway up the height of the vegetables. Add a knob of butter, cover and cook for 5 minutes, allowing all of the cooking liquid to reduce.
Remove from the heat and stir in the dill and the soya beansprouts. Check the seasoning.
Serve the vegetables in deep plates and top with the fillets of bream. Finish with a drizzle of saffron oil over the fish.
«Make your own saffron oil by adding saffron threads to olive oil and allowing to infuse. Use approximately 8 saffron pistils for 2L of olive oil.»