Recipe - Pan-Fried Rainbow Trout

1 180 gram pie salmon supreme;
skin on, bones
; removed
1 Fennel; finely cut or sliced up
2 Shallots; finely cut or sliced up
One fourth pt White wine
6 tablespoon Fish stock
1 pack Unsalted butter
Chopped chives
Salmon caviar to garnish

Sweat the fennel and shallots in a little butter, then add white wine and
reduce completely. Heat the fish stock and soften the pack of butter, then
add butter to the stock to make a sauce. Add the butter sauce to the
vegetables and keep warm.

Pan fry the salmon, then serve with the sauce poured over the top,
garnished with chopped chives and salmon caviar. Serve with new potatoes.

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