Salmon trout, pea purée, spinach, fennel petals, raspberries |

Preparation time: 90 min

Preheat your Oven at 400 °F

• Setting up

  Cut the fennel bulb into quarters, not too wide, and remove the fennel petals.

  Remove the skin from the trout fillets and cut them lengthwise into two strips.

• Salmon trout

  Take a first strip of salmon, roll it on itself like a snail, pricking the end with a toothpick to hold the shape.

  Place each disc on a baking tray with parchment paper.

  Season with salt, pepper and a drizzle of olive oil. Bake in a hot oven for between 5 and 8 minutes, depending on the thickness of the disc.

• Pea purée

  Bring the vegetable broth to a boil, and dip the peas in it. Cook for 5 to 8 minutes. Retrieve the peas with a skimmer and pour them directly into the blender bowl, adding salt, pepper and a small handful of congee. Add a nice dab of butter. Blend, if it looks too thick, add some hot vegetable stock. To finish, add a dash of olive oil, check the seasoning, keep warm.

• Garnish

  Peas                                                                                Use the broth to blanch (cook) all the peas together, keeping the equivalent of one cup for the vegetable garnish.

  Spinach                                                                              In a hot pan with a drizzle of olive oil and a nice knob of butter, drop the spinach leaves. Lower the heat, season with salt and pepper, mix well, add the lemon zest, mix again and check the seasoning. Gather the spinach into 4 small domes on a pizza pan.

  Fennel                                                                                 In a bowl, toss petals with olive oil, salt and pepper. Place on a baking sheet and bake for 10 to 12 minutes. Pay attention to the coloring.

  Raspberries                                                                      Cut the raspberries in half if you wish, you can keep them whole.

• Assembly

  Use a pastry bag to pipe two or three balls of pea purée onto the center of your plate. Still in the center, place a dome of spinach.

  Place a spoonful of peas in the center, and add a few fennel petals.

  Straddle the disc of trout, top with sauce and a few raspberries here and there.