Article content Fresh fish is a treat. This recipe, shared by Chef Rupert Garcia from Hawthorn at offers a simply delicious way to enjoy trout. Paired with a tart pickled radish and creamy fennel crème fraiche, it’s a perfect main dish for summer — or any time of the year.

In a pan, heat preferred oil. Heat over low heat to 135 C. Salt fish, to taste.

Place filet in pan, skin side down and cook for three minutes. Flip and cook for an additional three minutes. Remove from heat.

Add a squeeze of lemon juice, if desired. Combine all ingredients. Allow to sit at room temperature for 12 hours.

Strain through cheese cloth to drain the rest of the moisture. Refrigerate until ready to use. Bring pickling water and liquid to a boil.

Remove from heat and cool down to 4 C. Submerge radish for 2 days, in a controlled room temperature (18 C). Combine all ingredients in a pot.

Bring all ingredients to a boil. Allow to cook for 15-20 minutes. Strain through fine mesh.

Liquid keeps in fridge in airtight container for up to one month. Plate fish with pickled radishes and a dollop of fennel crème fraiche. Enjoy.

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