1 large organic egg yolk
50ml cider vinegar
275ml vegetable oil
1 pinch of fennel pollen
1/2 teaspoon of Dijon mustard
1 block of salted organic butter
100g toasted flakes almonds
Juice & zest of 4 blood oranges reduced by 1/2
Chalk stream trout
1 fillet or portion
First, make the mayonnaise. Whisk together the egg yolk, Dijon & vinegar. Slowly whisk in the oil to create a thick glossy mayonnaise. Add the fennel pollen & season with salt & pepper.
Now for the butter, in a stand mixer, beat the block of butter with a paddle beater for 2 - 3 minutes until pale & soft. Add the almonds, mix to combine, then whilst continuously mixing, slowly add the blood orange reduction. Leave in the fridge to chill.
To cook the lettuce, lightly grill 1 baby gem heart cut in half on the cut side. Place into a pan with a large spoonful of the butter and a splash of water. Bring to a simmer so the butter melts then put to one side whilst you cook the trout.
Salt the trout fillet lightly 2-3 minutes before cooking. Brush the skin with a neutral cooking oil then place on the grill on a high heat.
Cook the trout for 1 - 2 minutes on the skin side, delicately lift off the grill & squeeze a few drops of lemon juice on the flesh side.
Leave to rest for 2 minutes then serve with a spoonful of fennel pollen mayonnaise & the baby gem lettuce heart coated in butter.