Trout1 baby fennel, stalks and bulb separated1 small onion, thinly sliced2 fresh bay leaves250 ml (1 cup) dry white wine2 (about 750gm each) rainbow trout 50 gm butter2golden shallots, thinly sliced400 gm (about 6) kipfler potatoes, scrubbed and thickly sliced lengthways1lemon (zest only)500 ml (2 cups) fish stock100 gm (2 bunches) sorrel leaves, thinly slicedLemon butter sauce125 ml (½ cup) white wine1 piece lemon rind, removed with a lemon peeler150 gm butter, coarsely chopped1 tbsplemon juice
Place fennel stalks in a fish kettle (or a large deep frying pan) with onion, bay leaves, wine and 2 litres of water, bring to the boil and simmer for 5 minutes. Add fish, cover, then remove from heat and stand for 10 minutes or until fish is cooked through.
Thinly slice fennel bulb lengthways. Melt butter in a frying pan over medium heat, add sliced fennel and shallot and sauté for 5 minutes or until tender. Add potato, lemon zest and stock. Season to taste and simmer gently for 10-15 minutes or until tender.
Meanwhile, for lemon butter sauce, combine white wine and lemon rind in a saucepan, bring to the boil and simmer over medium heat for 5 minutes. Add butter a little at a time, whisking each addition until combined before adding more. Add lemon juice, discard rind, and season to taste.
Remove fish from kettle and drain. Serve sprinkled with sorrel, and with lemon butter sauce and potato salad passed separately.