1 headbaby fennel2 stalkscelery, coarsely chopped60 ml (¼ cup) dry white wine60 ml (¼ cup) verjuice400 gm piece ocean trout fillet, skinned and pin-boned1orange, finely grated rind only1 tbsporange juice1½ tbsp red wine vinegar60 ml (¼ cup) extra-virgin olive oil½ cup coarsely torn mint leaves2golden shallots, thinly slicedTo serve:sourdough baguette
Trim fennel, reserving fronds and trimmings, then finely shave fennel lengthways using a mandolin and place in iced water.
Combine fennel trimmings, celery, wine and verjuice in a deep-sided frying pan, add trout and cover with cold water. Season to taste with sea salt and freshly ground black pepper and bring to a simmer over low heat. Remove from heat and stand until cold, then drain trout, break into large flakes and place in a bowl.
Add rind, juice, vinegar, olive oil, mint and shallot to trout and combine. Add drained shaved fennel, toss to combine and season to taste. Serve with sourdough baguette.