THE ANISEED REEF-FIN

(Our Play on Balkan Pan-Fried Trout with Ouzo)

THE ANISEED REEF-FIN

Ingredients: 2 Fresh Trout (whole, scored), 1 Fennel bulb (sliced paper-thin), 2 cloves Garlic, 1 tsp White pepper, 1 tsp Salt, 50ml Ouzo, 50g Butter, 1 Lemon (juiced)...

Ingredients

  • 2 Fresh Trout (whole, scored)
  • 1 Fennel bulb (sliced paper-thin)
  • 2 cloves Garlic
  • 1 tsp White pepper
  • 1 tsp Salt
  • 50ml Ouzo
  • 50g Butter
  • 1 Lemon (juiced)

Cooking Method

  1. The Scorch Fry trout in 1 tbsp oil on high heat for 5 minutes per side until charred; remove.
  2. The Architect Sauté fennel and garlic in butter until soft.
  3. The Bloom Add white pepper and Ouzo; carefully ignite to release the licorice perfume.
  4. The Marriage Extinguish with lemon juice; pour the hot anise-silk over the fish.
  5. The Final Flourish Top with raw fresh fennel fronds and sea salt.

Cuisine: Balkan

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