450 gmkipfler potatoes, scrubbed50 gmbutter, coarsely chopped½leek, thinly sliced1garlic clove, finely chopped200 mlchicken stock100 mldry white wine1baby fennel bulb, shaved, crisped in iced water, fronds reserved½lemon, juice and finely grated rind only70 mlextra-virgin olive oil¼ cup eachfinely chopped mint and flat-leaf parsley2anchovy fillets, finely chopped2 tspsalted baby capers, rinsed and drained4 piecesskinless ocean trout fillet, pin-boned (about 160gm each)1 tspDijon mustard
Cook potato in boiling salted water until just tender (10-12 minutes), drain and, when cool enough to handle, peel and set aside. Heat butter in a saucepan over medium heat, add leek and garlic, cook until tender (4-5 minutes). Add potato, coarsely crush with a wooden spoon, cook until golden (5-6 minutes). Add stock and wine, cook until reduced by half (5-6 minutes), season to taste and keep warm.
Meanwhile, drain shaved fennel well and combine in a bowl with reserved fronds, lemon juice and 30ml olive oil. Season to taste, toss to combine and set aside.
Combine herbs, lemon rind, anchovies, capers and 2 tsp olive oil in a small bowl, season to taste, spread in a thin layer on a plate and set aside.
Heat remaining olive oil in a large frying pan over medium-high heat, add trout, skin-side up, cook until golden (2-3 minutes), turn and cook until cooked to your liking (2-3 minutes for medium-rare). Brush lightly with mustard, press into herb mixture, shake off excess. Serve with crushed potatoes and fennel salad.