Ingredients

Trout

• 4 trout, gutted
• maldon salt

Oil

• 800ml cold pressed rapeseed Oil
• 1 vanilla pod
• 5 cardamom pods
• 3 star aniseed
• 5 white peppercorns

Apple Salsa

• 4 apples, decored, peeled and diced into 1cm cubes
• juice of 1 lemon
• 1 small red onion, finely chopped
• 2 tbsp finely chopped coriander
• 2 tbsp shredded mint
• 1 large red chilli, deseeded and finely chopped
• 2 tbsp caster sugar
• 2 generous pinches of maldon/cornish/murray river salt
• 2 tbsp cold pressed rapeseed oil

To Serve

• creme fraiche or sour cream
• salad leaves

Method

1. Salsa: Place all the ingredients in a bowl and toss them together until well distributed. Cover and leave at room temperature for at least 20 minutes to allow the flavours to mingle
2. Rapeseed Oil: Place the rapeseed oil, vanilla pod, cardamom pods, white peppercorns and star aniseed. Bring the oil to a steady simmer for 5 minutes then remove it from the heat and allow it to cool and infuse the flavours of the aromatics.
3. To Cook: Preheat the oven to 135C/275F/Gas Mark 1. Strain the aromatics from the oil and place in oven proof pan large enough to hold the trout in one layer, heat the oil. Pour the oil into the pan and place over a very low heat and bring just to blood temperature (when your finger is dipped into the oil it shouldn't feel hot). Carefully lay the trout in the oil, place the pan in the oven and leave it to cook for 15-20 minutes, just sealing the outside and leaving it pink inside. Carefully remove the trout from the oil with a palate knife or fish knife. Set them aside to cool until ready to serve
4. To Serve: Remove the skin from the upward facing side of each trout. Accompany the trout with a couple of tablespoons of apple salsa and a generous tablespoon of creme fraiche or sour cream. Serve with a side salad of small lettuce leaves.