Kettle-cooked trout with fennel, dill and orange

Method

1. Score diagonal lines across both sides of the fish with a sharp knife - be careful not to cut too deeply into the flesh.

2. Mix together the fennel, dill and orange juice in a bowl. Fill the gut cavity of the trout with the fennel mix, and rub the orange zest into the scored sides of fish.

3. Sprinkle the sliced shallots over the base of the fish kettle, and add the star anise and bay leaf. Lay the fish on top and cover with the wine and water.

4. Put the lid on the kettle and bring to a gentle simmer. Poach the trout for five minutes, turning the fish halfway through cooking. Remove from the heat and leave to stand for eight minutes - the trout should be gently poached and tender. Remove the fish and keep warm.

5. Pour 200ml of the poaching liquor through a fine sieve and into a frying pan. Bring to a boil and reduce by one quarter. Turn off the heat and gradually whisk in the cold butter. Season to taste with salt and freshly ground black pepper. Slice the fish to serve, drizzle with a little of the sauce, and accompany with new season potatoes.

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Ingredients

300g rainbow trout, or brown trout, gutted and scaled
1 head Fennel, thinly sliced
0.5 bunch chopped dill
2 oranges, zest and juice
2 Shallots, sliced
1 Star anise
1 bay leaf
350ml White wine
600ml water
50g Butter

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