Wild fig & Pistachio Crusted Trout and Fennel

Ingredients:

• 2 Ocean Trout Fillets – each cut into 3 long pieces
• 1 Medium Fennel Bulb – Thinly sliced and tossed with a little olive oil and salt just enough to coat.
• 2 Tablespoons Unsalted Butter
• About a Tablespoon Vincotto

For the Crust:

• 4 Dried Wild Figs
• 1 teaspoons Coriander Seeds
• 2 Tablespoon Pistachio Kernels
• 1 lemon (Zested)
• 1/4 teaspoon pink salt
• 1/2 teaspoon of cracked pepper
• 1 Tablespoon Breadcrumbs

Method:

1. set your oven on 180c .
2. To make the crust, pulse all the ingredients in a food processor (or in a mortar & pestle) until you get a nice coarse crumb.
3. Place half the butter at the bottom of an oven dish with a sprinkle of salt and place the fish on the butter, skin side down.
4. Crust the fish with most of the mix and top with the rest of the butter.
5. Toss the rest of the crumb through the fennel and spread around the fish.
6. Place your oven dish with the fish and fennel in the oven and bake for 10 minutes.
7. Let the fish rest out of the oven  for 2-3 minutes.
8. Drizzle Vincotto and a squeeze of lemon to serve. Enjoy with fresh roquette salad, smashed roasted potato & pumpkin and a glass of Pinot Gris.

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