Method

Pre heat your oven to 200°C.

Heat a sauce pan with a little oil and a little butter, place the chorizo, garlic and fennel seeds and gently render the chorizo for 1 minute, add the fish stock, while this is coming to the boil, heat a non stick pan with a little rapeseed oil, place the trout skin side down, to get a crispy skin, when nice and brown turn and place in the oven for 5 mins. Add the vegetables to the broth, with 10g of the butter, and a squeeze of lemon. Stir the broth to emulsify the butter, add a good dash of fresh herbs and check seasoning. Heat a sauce pan with a little .

Add a little butter, place the chorizo, garlic and fennel seeds and gently render the chorizo for 1 minute, add the fish stock, while this is coming to the boil, heat a non stick pan with a little rapeseed oil, place the trout skin side down, to get a crispy skin, when nice and brown turn and place in the oven for 5 mins. Add the vegetables to the broth, with 10g of the butter, and a squeeze of lemon. Stir the broth to emulsify the butter, add the good dash of fresh herbs, check seasoning.

Check the trout, allow to rest,

Assemble the broth in a bowl with the trout sitting on top, enjoy!

Tips:
The butter does not need to be used in the broth, just omit for a low fat alternative. Trout cooks very fast, and is best served medium to get the best flavour and texture.