Cold Marinated Trout with Fennel

First, rinse and dry the trout. Then heat the frying pan over low heat. Put the peppercorns, coriander and fennel seeds together in the mortar and pestle. Toast the crushed spices in the dry frying pan for about 1 minute to release the aromas. Then add the olive oil, garlic and onion and cook gently for about 5 minutes until the onion is golden.

Now add the tomatoes, the juice of one lemon, the wine vinegar and the white wine and mix. When the liquid starts to make, season with salt and pepper and add the oregano. Now add the fennel cut into strips and then the trout to the frying pan. Pour the liquid over the fish and simmer on low heat for 10 minutes. Now carefully turn the trout with a turner and a fork to the other side – do not pierce it, otherwise the fish will fall apart. Cook the trout for another 10 minutes on the other side.

Then carefully lift the trout onto a serving platter, ladle the sauce over and cool. Later cover with cling film and place in a cool place. The fish can be cooked the same way a day ahead, but then must be placed in the refrigerator and removed 1 hour before serving.

Before serving, mix the garnish ingredients and sprinkle over the trout.

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