Ingredients
Preparation
Preheat the oven to 70 °C.
Cut the Fjord Trout in even pieces, and finely chop chili and parsley.
Heat up some of the olive oil, add chili, parsley, anise and fennel seeds, and stir for a few seconds.
Add the rest of the olive oil and soy oil, and slowly heat it up for 5 minutes, it should not boil.
Remove the oil from the heat and cool down so the temperature shows 50-60 °C.
Sprinkle salt on the bottom of a oven-proof dish and place the Fjord Trout with skin side down. Sprinkle with a little salt and pepper.
Pour the spice oil over so the Fjord Trout is covered, add extra oil if necessary.
Place the dish in the oven and bake until the Fjord Trout has a core temperature of 55 °C, approx. 5 minutes.
Take the fish out of the oil and place on a paper towel.
Horseradish cream
Whisk sour cream until it get a creamy consistency.
Add grated horseradish, and taste with lemon juice, salt and pepper.
Spinach and chive oil
Mix all the ingredients in a blender or with a hand mixer.
Heat the mix in a casserole and let boil for 30 seconds.
Sieve the mix and cool.
Serve the Fjord Trout with horseradish cream and spinach and chive oil.