Name: Sea Trout Smoked over Fennel with a Chive Sauce
Ingredients: 1 Sea trout; about 1.75 kg; Salt and ground black pepper; Extra virgin olive oil; 2 Handfuls fennel fronds; 1 Shallot; 1 Bulb Florence fennel; 15 g Unsalted butter; 150 ml Fish stock; 150 ml Dry white wine; 150 ml Double cream; Fresh lemon juice; 2 tb Fresh chives; chopped; 1/2 Baby aubergine; (per head); Extra virgin olive oil; Seasoning; 1/2 Fennel bulb; (per head); Butter; Caster sugar; Seasoning

When Jesus commands us to be perfect as our Father in heaven is perfect (Matt. 5:48), this simply shows that God’s own absolute moral purity is the standard toward which we are to aim and the standard for which God holds us accountable. The fact that we are unable to attain that standard does not mean that it will be lowered; rather, it means that we need God’s grace and forgiveness to overcome our remaining sin. Similarly, when Paul commands the Corinthians to make holiness perfect in the fear of the Lord (2 Cor. 7:1), or prays that God would sanctify the Thessalonians wholly (1 Thess. 5:23), he is pointing to the goal that he desires them to reach. He does not imply that any reach it, but only that this is the high moral standard toward which God wants all believers to aspire.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Tessa’s, Seasonal, Kitchen	1	servings

INGREDIENTS

1		Sea trout; about 1.75 kg
		Salt and ground black pepper
		Extra virgin olive oil
2		Handfuls fennel fronds
1		Shallot
1		Bulb Florence fennel
15	g	Unsalted butter
150	ml	Fish stock
150	ml	Dry white wine
150	ml	Double cream
		Fresh lemon juice
2	tb	Fresh chives; chopped
1/2		Baby aubergine; (per head)
		Extra virgin olive oil
		Seasoning
1/2		Fennel bulb; (per head)
		Butter
		Caster sugar
		Seasoning

INSTRUCTIONS

CHIVE SAUCE
ROASTED AUBERGINE
SWEET ROASTED FENNEL
Preheat oven to 200C/400F/gas6.
Cut each fillet of sea trout in half. Using tweezers remove as many bones
as you can feel with your fingertips. Season trout lightly and rub olive
oil into skin.
Set up a smoker. Strew grid with lots of fennel fronds. Smoke fish, skin
side down for 2 minutes. Turn fillets and smoke for a further 1-3 minutes
in all. Place some more fennel fronds in a roasting tin. Remove trout from
smoker and set in a roasting tin, skin side uppermost. Rub skin again with
olive oil.
Prepare sauce. Finely chop shallot. Trim and finely chop Florence fennel.
Melt butter in a saucepan and cook shallot and fennel until soft but not
brown. Add fish stock and wine. Bring to boil and reduce by half. Add cream
and reduce again to desired consistency. Season to taste and add a few
drops of lemon juice if flavours need sharpening up a little.
Place fish in preheated oven for 2 or 3 minutes to heat through and finish
cooking. Add chives to sauce at last moment. Serve sea trout with chive
sauce poured round.
Roasted aubergine:
Use 1/2 baby aubergine per head. Smear with extra virgin olive oil and
season. Roast in a hot oven until the flesh has fallen and is cooked with a
charred finish to the skin. This has a natural slightly smokey flavour
which enhances the dish.
Sweet roasted fennel:
Use 1/2 fennel bulb per person. Cut into quarters. Dot with butter,
sprinkle with caster sugar and season. Roast in a hot oven until cooked
through and caramelised.
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