Crispy Trout Starter

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Trout

1 teaspoon crushed fennel seeds

1 teaspoon crushed mustard seeds

1 teaspoon crushed dill seeds

1 teaspoon sea salt

1 teaspoon crushed tellicherry pepper

1 tablespoon olive oil

1 pound/450 g trout, cut into 4 pieces

Canola oil, for cooking

Shaved Fennel Salad

1 fennel bulb, thinly sliced

1 Granny Smith apple, cored and thinly sliced

2 celery stalks, thinly sliced

3 tablespoons olive oil

Juice of 1/2 lemon

Salt and freshly ground black pepper