From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 4 fennel bulbs, trimmed and tough outer leaves removed
- 1 tsp fennel seeds
- sea salt and black pepper
- 5 tbsp olive oil, plus extra to drizzle
- 1 1/2 tsp superfine sugar
- 1 tbsp sherry vinegar
- 4 sea trout fillets, with skin, about 5 oz each
- bunch of watercress, about 4 oz, well washed and stems removed
Directions
- Slice the fennel bulbs thinly. Crush the fennel seeds with a little salt using a mortar and pestle. Heat 3 tbsp olive oil in a pan and add the sliced fennel and crushed fennel seeds. Sprinkle over the sugar and cook over high heat for 10 minutes, stirring well. Add the sherry vinegar and cook for another 5 minutes until the fennel is soft and caramelized.
- Score the skin of the sea trout fillets at close intervals with a sharp knife. Heat the remaining oil in a wide sauté pan. Season the fish and cook, skin side down, until cooked two-thirds of the way through. Flip over and cook on the other side for 30 seconds.
- Divide the fennel among four plates and sit the fish fillets on top. Garnish with watercress, drizzle with olive oil, and serve with a bottle of Rosemount Diamond Label Sauvignon Blanc.
