Roast trout with fennel with garlic almond new potatoes

Method

1. Preheat the oven to 220°C/gas 7. Cut 4 slashes across each side of the trout. Season the trout with salt and plenty of cracked black pepper.

2. Mix together the fennel, cardamom, orange zest and flesh, lemon zest and flesh, onion, cloves, garlic and cinnamon.

3. Stuff a little of the fennel mixture into the slashes on the trout. Place the remainder of the fennel mixture in a roasting tray. Top with the trout.

4. Dot the trout with butter and roast for 25 minutes until cooked.

5. While the trout is roasting steam the new potatoes until tender, 10-15 minutes, depending on the size of the potatoes.

6. Meanwhile, make the Garlic Almond Butter. Mix together the softened butter, ground almonds, garlic and egg yolk until well-blended. Mix in the tarragon and lemon juice. Season with a little salt and freshly ground pepper.

7. Lay the butter mixture on a sheet of cling film. Roll over one side and form into a neat roll of butter. Refrigerate until use (do note that this recipe makes a 13cm roll of Garlic Almond Butter. Refrigerate it and use as desired).

8. Top the roast trout and the steamed potatoes with a portion each of the Garlic Almond Butter. Serve the trout with the new potatoes, a green side-salad and lemon wedges.

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Ingredients

1 small trout, cleaned but whole, head cut off if preferred
flaked rock salt and cracked black pepper
1 fennel bulb, finely sliced
2 cardamom pods, cracked
1 orange, zested and flesh chopped
1 lemon, zested and flesh chopped
1 red onion, finely sliced
4 Cloves, crushed
2 garlic clove, crushed
half a cinnamon stick, finely ground
25g Butter
115g even-sized new potatoes
green salad, to serve
lemon wedges, to serve

For the garlic almond butter:

250g Butter, softened
50g ground almonds
4 cloves garlic, crushed
1 egg, yolk
1 tbsp chopped tarragon
juice of half a lemon
freshly ground salt and black pepper

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