Hot trout salad with fennel

 Set up the trout to roast in the oven - wrapped in foil with lemon, salt, olive oil, pepper, parsley, fennel seeds.

Steam some Charlotte potatoes.

Make a dressing with lemon juice, lemon zest, red wine vinegar, olive oil, seasoning.

Assemble the salad - spinach, baby leaves from living salad box, fennel - finely sliced.



When the potatoes are cooked, immediately coat them in the dressing. Then add potatoes and dressing over the greens.
Flake the trout, and pour the roasting juices from the foil into the salad.

Place the trout on top of the salad. Garnish with long stems of parsley.

The fennel and potatoes pick up a lot of the dressing flavour, and the fish was superb. A light, tasty winter salad.