CRUMBED TROUT WITH FENNEL & RADISH SALAD

Serves 4

4 cups cold water

2 tablespoons salt 4 skinless rainbow trout fillets

1 tablespoon olive oil

2 tablespoons toasted sesame seeds

2 tablespoons toasted breadcrumbs

2 tablespoons puffed sorghum

2 tablespoons toasted flaked almonds, crushed* FENNEL & RADISH SALAD

1 large fennel bulb, trimmed, thinly sliced

1 bunch radishes, trimmed, thinly sliced

⅓ cup roughly chopped flat-leaf parsley

1 orange, juiced

2 tablespoons extra virgin olive oil edible flowers and micro herbs, to garnish

TARRAGON MAYONNAISE

1 cup tarragon leaves

200ml vegetable oil

3 egg yolks

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

Preheat oven to 180°C. Line a baking tray with baking paper. Combine cold water and salt in a bowl. Add trout and set aside for 15 minutes to brine. Drain and pat dry with paper towel. To make salad, combine fennel, radish and parsley in a bowl. Drizzle with orange juice and extra virgin olive oil. Season. Gently toss to combine. To make mayonnaise, blanch tarragon in boiling water for 20 seconds. Drain and refresh in iced water. Drain and squeeze excess moisture from tarragon. Place tarragon and oil in a blender and blend until combined. Pour through a strainer lined with muslin into a jug. Whisk egg yolks, vinegar and mustard in a large bowl. Slowly whisk in tarragon oil in a thin, steady stream until thick. Place trout on prepared tray and drizzle with oil. Bake for 5–8 minutes or until cooked to your liking. Combine sesame seeds, breadcrumbs, sorghum and almonds, then press onto trout. Place trout on plates. Add a few small spoonfuls of mayonnaise and top with salad. Garnish with petals and herbs.