600 gmpiece of ocean trout, pin-boned2 tspfennel seeds, coarsely crushed with a mortar and pestle1 tspblack peppercorns, coarsely crushed with a mortar and pestle½ tspground coriander80 gmbutter, coarsely chopped1 tbspolive oil2 tbsplemon juice, plus extra lemon wedges, to serveLemon-cardamom rice60 gmslivered almonds50 gmbutter, coarsely chopped1small onion, finely chopped6cardamom pods, bruised200 gmlong-grain rice450 mlchicken stock40 gmcurrants½preserved lemon, rind only, rinsed and finely diced2 tbspcoarsely chopped coriander (optional), plus extra to serveJuiceof 1 lemon
For lemon-cardamom rice, preheat oven to 200C. Spread almonds on an oven tray and roast until golden (3-5 minutes). Melt butter in a wide saucepan over medium-high heat, add onion and cardamom and stir until onion is tender and starting to turn golden (4-6 minutes). Add rice, stir to coat, then add stock and currants, bring to the boil, season to taste, cover with foil, transfer to oven and bake until liquid is absorbed (12-14 minutes). Add preserved lemon rind and coriander and lemon juice to taste.
Place trout on a plate, scatter with fennel seeds, peppercorns, ground coriander and ½ tsp sea salt flakes. Heat butter and oil in a large frying pan over medium heat, add trout skin-side up and cook until golden brown (5 minutes). Turn and cook until medium-rare (3-5 minutes). Remove from pan, discard skin and add lemon juice to pan juices.
Flake trout over lemon-cardamom rice, drizzle with pan juices, scatter with coriander and serve with extra pan juices.