Poached sea trout with fennel cream

Poached Sea Trout

1. Season the trout and put in the bags with the oil and zest
2. Vacuum seal as tightly as possible
3. Cook in a water bath at 48°C for 4-5 minutes. – check temperature
4. To garnish sprinkle with fennel pollen (spice of angels)

Fennel cream

1. Put the fennel, ginger, butter, oil and salt into a pan and cover with cling film
2. Sweat until soft, 30-40 minutes, then remove the film
3. Add the cream and half the dill and bring to a boil
4. Pour into a blender, add the remaining dill an puree until smooth
5. Pass through a fine sieve
6. Chill over ice

Green Olive and Vanilla Sauce

1. Put the shallots, fennel, salt, olives and oil into a pan
2. Cover with cling film and sweat until soft
3. Remove the film and reduce the liquid until dry then add the Noilly Prat
4. Add the chicken stock and bring to a simmer
5. Skim off the oil then add the scraped vanilla
6. Cook for 30 minutes on a low simmer
7. Pass through a fine sieve, then put back on the heat and add the cream
8. Check seasoning with salt and lemon
9. To garnish add slithers of green olives

Fennel and olive tuiles

1. Put the oil and fennel into a small pan and cover with film
2. Sweat until soft then add the juice
3. Bring to a simmer then add the corn flour/water mix
4. Cook for 2 minutes then add the olive powder
5. Allow to cool before rolling onto silpats and drying
6. Fry when needed