When fennel is in season this recipe is a must. The raw fennel offers an aniseed clout the fish so warmly welcomes. If blood oranges are around, they will work well here as they offer a further contrast of colour. This dish is quick, easy and extremely healthy.
- 1 whole smoked Yarra Valley Trout, skin removed and flesh flaked
- 2 tablespoons of hazelnuts, roasted and skins removed
- ½ large fennel bulb, thinly sliced
- 1 navel orange, skin removed and thinly sliced
- 1 blood orange, skin removed and thinly sliced
- 20 ml lemon juice
- 20 ml verjuice
- 120 ml olive oil
- Sea salt and white pepper
- Young herbs to garnis
Pick over the trout flesh and ensure all is free of bones and keep cool.Make a dressing by combining the lemon juice, verjuice, olive oil and a pinch of salt and pepper into a clean glass jar. Screw on the lid and shake well to combine.
Place the sliced fennel in a bowl and pour over the dressing, now mix.
Arrange the sliced oranges on serving plates. Divide the fennel between the plates on top of the orange. Top with flaked Yarra Valley smoked trout, then sprinkle over hazelnuts and young herbs.