- 1kg floury potatoes, chopped
- 2 tablespoons olive oil
- 30g unsalted butter
- 1 fennel bulb, finely chopped, fronds reserved
- 1/2 cup (125ml) thickened cream, heated
- 2 tablespoons cornflour
- 4 x 180g ocean trout fillets (skin on)
- Rocket leaves, to serve
- Lemon wedges, to serve
- Step 1Place the potato in a saucepan of cold, salted water. Bring to the boil, then reduce heat to medium and simmer for 15-20 minutes until tender. Drain.
- Step 2Meanwhile, heat 1 tablespoon oil and half the butter in a non-stick frypan over medium-low heat. Cook the fennel, stirring, for 10-12 minutes until soft. Season, then mash with the potato, warm cream and remaining 15g butter until smooth. Chop most of the fennel fronds, then beat into the mash with a wooden spoon. Season and keep warm.
- Step 3Combine the cornflour with 1 tablespoon freshly ground black pepper and 1 teaspoon salt flakes. Dust the fish fillets with seasoned cornflour. Heat remaining 1 tablespoon oil in a pan over medium-high heat. Cook fish, skin-side down, for 3-4 minutes until skin is crispy. Turn and cook for a further 1-2 minutes until almost cooked through but still a little rare in the centre.
- Step 4Divide the fennel and potato mash among 4 serving plates, top with fish and sprinkle with remaining fennel fronds. Serve with rocket leaves and lemon.
Fennel is the ultimate winter veg – serve it raw in salads or pan-fry until caramelised and add to mash.
- Author: Phoebe Wood
- Image credit: Jeremy Simons
- Publication: Taste.com.au