2 ocean trout portions 160-180g, skin on, cut across the fillet (if ocean trout is unavailable, use salmon)
1 leek, finely sliced
1 bulb fennel, finely sliced
1 bunch asparagus
250ml white wine
100ml single cream
2tbs self-rising flour
1sp finely chopped and crushed dill
50ml single cream
maple syrup[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]Our ocean trout comes fresh from Macquarie Harbour, where it is raised in the cleanest waters on the planet.
Marinade the fish for up to an hour beforehand with a drizzle of pomegranate syrup and salt.
Sauté the leek in some butter, salt and pepper and a little white wine until soft. Cool ready to add to the pancake batter.
Sauté the fennel with butter, salt and pepper, and again a little white wine. Keep warm for serving.
Make about two tablespoons of dill cream by blending the dill with light cream and a dash of maple syrup to taste (not too sweet, not too dill).
Make a medium batter with the egg, flour, and cream with a pinch of salt. Add the sautéed leeks, and stir through.. In a hot buttered pan, cook two pancakes, and keep warm for serving
Sear the fish in a hot pan to give a lovely toasted colour and crisp skin, and finish in a medium oven (160˚C) for about 5 minutes. Rest in a warm place until you are ready.
Meanwhile, trim the asparagus, blanch for 3 minutes, and toss in a hot pan with a little butter, salt and pepper.
To assemble the dish, place a pancake on a warmed plate with the fennel on top, then the asparagus spears, finally the fish, skin down. Drizzle a little maple syrup over the fish, and trail dill cream around the plate. Garnish with a sprig of dill.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]