Author: Suresh Dhamothiran

Name: Potted Trout with Pink Peppercorns
Cook time: 7 h 10 min
Yield: 4
Ingredients: 1 tsp fennel seeds; 250g/9oz unsalted butter; 2 tbsp rapeseed oil; 2 shallots, finely chopped; 2 celery stalks, destringed and very finely chopped; 1 red chilli, deseeded and finely chopped; 4 skin-on trout fillets, deboned; 1 tbsp chopped tarragon, plus extra leaves to garnish; 1 tbsp chopped chives; Juice of 1 lemon; 2 tsp pink peppercorns; Sea salt and freshly ground black pepper; To serve; Lemon wedges; Toasts, oatcakes or crusty bread

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