per serving
2 ocean trout portions 160-180g, skin on, cut across the fillet (if ocean trout is unavailable, use salmon)
pomegranate syrup
1 leek, finely sliced
1 bulb fennel, finely sliced
1 bunch asparagus
250ml white wine
butter
pancakes
100ml single cream
1 egg
2tbs self-rising flour
dill cream
1sp finely chopped and crushed dill
50ml single cream
maple syrup
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.
