1. Prepare the fennel salad. Remove 8 fronds from top of bulbs and set aside to use with trout. Discard remaining fronds or reserve for another use. Trim any stems and core and quarter fennel bulbs. Slice each quarter very thinly with a sharp knife or mandolin. Spread onto a platter or large shallow bowl.

2. Peel orange, cut in half lengthwise, then cut into thin horizontal slices (so the triangular segments appear in each slice). Place on top of fennel. Scatter radish slices on top.

3. Whisk together vinegar, oil, salt, and pepper. Drizzle over fennel. Sprinkle with parsley and set aside.

4. Prepare the fish. Cut head off trout if not already done and scrape away any scales from the skin. Lay out flat on cutting board and from inside the belly cut on either side of the backbone toward the back, but do not cut through skin. Lift out backbone and discard. Using very shallow cuts, remove the strips of bone on the sides of the fish. When you are done, the fish should be open with the 2 fillets still attached to each other. Sprinkle flesh very lightly with salt.

5. In a large wide saucepan or stockpot, put bay leaf, peppercorns, parsley, fennel seeds, carrot, leek, and lemon. Add clam juice or water and wine; bring to a boil over high heat, then lower heat to maintain a simmer for 10 minutes. After the liquid has simmered, carefully place the trout skin side down in the liquid. If your pot isn't big enough to poach both trout at the same time, poach them one at a time. If the liquid doesn't quite cover the fish, add another 1/2 cup warm water.

6. Bring to a brisk simmer (do not let boil) over medium to medium-high heat and simmer for 8 minutes. Transfer fish to a plate. (Discard poaching liquid and vegetables, or reserve for another use.) Using a sturdy spatula, slide the spatula between the trout flesh and the skin and lift fish to a serving platter; the skin should fall away easily. Cut both fish in half and garnish with reserved fennel fronds.

Source: Hannaford fresh Magazine, March - April 2015