| 1 3/4 oz | coarse salt |
| 3/8 cup | maple syrup |
| 1 tsp | black peppercorns |
| 1 | star anise pod, coarsely ground |
| juice and zest of 1 lemon | |
| 1 tbsp | Pernod |
| 9 oz | fresh trout fillet (or salmon, or Arctic char) |
| 1 | fennel bulb (with leaves if possible) |
| 1/2 cup | flavorful extra-virgin olive oil |
| 2 | green onions, minced |
| 3 1/2 oz | mini salad greens |
| salt, to taste | |
| 2 tbsp | freshly toasted pine nuts |
1) Prepare the marinade by combining the coarse salt, maple syrup, peppercorns and star anise. Add 1 tbsp of lemon juice and the Pernod.
2) Place the trout fillet in a shallow dish, cover with the maple marinade and marinate in the refrigerator for 3 hours. Remove the fillet from the marinade. Pat dry, cover with plastic wrap, and refrigerate.
3) Cut the fennel bulb in half and juice half of it in a juicer to obtain about 1/2 cup of juice. Set aside. Using a mandoline, slice the other half of the fennel bulb into paper-thin sheets. Chop the fennel leaves to yield about 2 tbsp. Save a few leaves for garnish
4) Make a vinaigrette by combining the olive oil, fennel juice, 1 tbsp of lemon juice, green onion, and chopped fennel leaves. Add salt and pepper to taste. Pour the vinaigrette over the sliced fennel and the greens. Mix well and add the toasted pine nuts.
5) Cut the marinated trout fillet into slices. On chilled plates, arrange the fennel and greens in a 3-inch circle. Fan out the trout pieces. Pour the reserved juices over the fennel and salad greens. Garnish with fennel leaves and lemon zest.
The ingredients used here are easy to find even in winter, and the subtle flavors complement the trout nicely. The fish is cooked by marinating it for several hours.