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Ingredientsfor 4 servings

4 x 150g brown trout fillets
1 large leek, 1 onion
1 fennel bulb
1 large carrot or 8 baby carrots
200ml dry white wine
Sea salt
1 bunch fresh dill, roughly torn
1 star anise
10 coriander seeds
4 lemon slices and finely grated zest to serve

Trim the vegetables, then cut into 2mm thick slices, cutting the onion and leek straight down, the carrot(s) at an angle and the fennel lengthways.
Put the vegetables in a casserole or  frying pan. Top with the fish fillets, leaving space between each fillet.
Pour in the wine, then season with lots of sea salt, the dill and the spices. Pour in 250ml water and put a lid of baking paper, cut to size, on top.
Put the pan over a medium heat and bring to a boil, then remove from the heat immediately and leave to stand for 10 minutes.
Divide the vegetables among 4 plates, top with the trout fillets, skin-side down, then spoon over some of the juices and dill sprigs from the pan. Add a slice of lemon and some lemon zest to each plate, then serve with homemade salad cream.