Ingredients
Preparation
- Preheat the oven to 100 °C.
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Cut the Fjord Trout into servings of 100 g and place in an ovenproof dish.
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Cut fennel, red onion, carrot, celery and leek into 2 mm thin slices.
Marinade
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Zest and juice orange, lemon and lime.
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Combine olive oil with star anise, peppercorns, bay leaves, fennel seeds, mustard seeds and coriander seeds in a sauce pan, and heat up to 120 °C.
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Add saffron, citrus zest, thyme, rosemary, tarragon and garlic, and cover the pan with cling film. Let the oil stand for a minimum of 30 minutes.
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Add the citrus juice and strain the warm oil over the vegetables.
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Season with salt.
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Reheat the marinade and pour over the Fjord Trout.
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Bake the Fjord Trout in the oven for 10 minutes until it flakes.
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Serve the Fjord Trout with the vegetables and marinade.