Ingredients
Preparation
Preheat the oven to 100 °C.
Cut the Fjord Trout into servings of 100 g and place in an ovenproof dish.
Cut fennel, red onion, carrot, celery and leek into 2 mm thin slices.
Marinade
Zest and juice orange, lemon and lime.
Combine olive oil with star anise, peppercorns, bay leaves, fennel seeds, mustard seeds and coriander seeds in a sauce pan, and heat up to 120 °C.
Add saffron, citrus zest, thyme, rosemary, tarragon and garlic, and cover the pan with cling film. Let the oil stand for a minimum of 30 minutes.
Add the citrus juice and strain the warm oil over the vegetables.
Season with salt.
Reheat the marinade and pour over the Fjord Trout.
Bake the Fjord Trout in the oven for 10 minutes until it flakes.
Serve the Fjord Trout with the vegetables and marinade.