INGREDIENTS

INSTRUCTIONS

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.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2221
Calories From Fat: 1235
Total Fat: 139.7g
Cholesterol: 1064.9mg
Sodium: 615.5mg
Potassium: 4732.5mg
Carbohydrates: 72.5g
Fiber: 1.5g
Sugar: 1.7g
Protein: 171.5g