Steelhead Trout on Spinach

Rinse the trout and pat dry. Season with lemon juice, salt and pepper. Rinse the fennel, trim and cut into very fine strips. Set aside the fennel leaves. Rinse the spinach and remove coarse stems. Transfer the dripping leaves to a high-sided saucepan and wilt the spinach over medium heat. Drain the spinach in a colander. Preheat the oven to 200°C (approximately 400°F).

Peel and chop the shallots. In a roasting pan, heat 1 tablespoon butter and sauté the fennel and shallots. Deglaze with wine. Stir in the creme fraiche.

Place the trout in the roasting pan. Top the trout with dollops of half the butter and bake for 20-25 minutes.

Warm the spinach in the remaining butter and season with nutmeg, salt and pepper. Remove the trout from the roaster, fillet and keep warm.

Warm the fish broth and simmer with the vegetables until tender then puree. Season with anise liquor, salt and pepper.