The slightly fatty texture of the trout is very nicely balanced by the cool watery crunch of fresh radishes. Bronze fennel is not essential, but it is growing in abundance in my garden right now.
600g/11/4lb very fresh fillet of sea trout, skin still on
4 tbsp fruity extra-virgin olive oil
The juice of half a lemon
A few sprigs of bronze fennel leaves
2 tsp sea salt
Plenty of freshly ground black pepper
Slice the fish in the direction of the grain – you will need a very sharp, fine knife in order to cut the fish as finely as possible.
As you cut, lean against the skin, which will allow you to slice fine translucent pieces – and as you slice each piece, arrange it on to cool plates (the fish should cover the surface of each plate without overlapping). It is important to slice the fish just before serving. Drizzle with the olive oil and lemon.
Wash the radishes and slice them also as finely as you can, then scatter over the surface of the fish along with the fronds of fennel. Lastly, season with salt and pepper and serve immediately.