Sea trout with fennel purée

Name: Sea trout with fennel purée
Yield: Serves 6
Ingredients: 4tbsp extra-virgin olive oil; 1/4tsp fennel seeds; 2 pinches driedchilli flakes; 2 medium onions, peeled and finely sliced; 4 large fennel bulbs, trimmed and thinly sliced, with green fronds reserved; 2 large garlic cloves, peeled and finely chopped; 250ml dry white wine; 150ml double cream; 1–2tbsp lemon juice; 3tbsp extra-virgin olive oil, plus extra to serve; 6 thick sea trout fillets, skin on, about 175g each (or use salmon instead); 1 lemon, quartered; Jersey Royal potatoes and watercress salad

This is an unashamedly simple take on the classic combination of fish and fennel. Do not neglect the slosh of olive oil at the end – it brings the muted colours and flavours of the dish together.

5 May 2025

Image may contain Food Dish Meal Plant Porcelain Pottery and Art

Issy Croker

Wine notes by Anne Tupker, Master of Wine

A classic Burgundian Chardonnay provides the ideal supporting notes of lemons, ripe apples and buttered toast to complement both the sea trout’s fleshy crispness and the creamy-textured fennel purée.