Trout with sour plum, confit fennel and pickled jalapeños

Ingredients

Fish & Shellfish

  • 4 trout fillets

Oils & Vinegars

  • olive oil
  • 30ml of olive oil
  • 50ml of olive oil
  • 30ml of white wine vinegar

Store Cupboard

  • salt
  • 2g of salt
  • 2g of caster sugar
  • 4 handfuls of pistachio nuts, toasted and crushed

fruit and veg

  • 200g of Persian sour plum

Fruit & Vegetables

  • 10ml of lime juice
  • 1 garlic clove
  • 2 fresh jalapeño peppers

Spices & Dried Herbs

  • 1 bulb of fennel

Beverages

  • 30ml of water

Salad & Fresh Herbs

  • 1 bay leaf
  • 4 handfuls of samphire
  • coriander cress