Poached trout with fennel

Serves 2

Florence fennel is vegetable, not the herb

You will need

• 1 small head Florence fennel, weighing around 175g
• 350g potatoes, peeled and thinly sliced
• 1 bay leaf
• 4 tbsp dry vermouth
• salt and freshly ground pepper
• 25g butter
• 2 fresh trout, each weighing around 225g, cleaned

To prepare

Trim the green feathery levels from the fennel and reserve for garnish. Slice the fennel thinly and scatter over the bottom of a shallow ovenproof dish.
Cover the fennel with the slices of potato and play the bay leaf on top. Pour over the vermouth and 4 tbsp water, then sprinkle with salt and pepper to taste
Place the prepare trout on top of the fennel and potato, and dot with the butter
Cover tightly with foil and bake in the oven at 180C/305F/Gas Mark 4 for about 40 minutes.
Remove foil to serve, chopping the reserved fennel tops finely and sprinkle over the fish.

cooking for one or two