Sprouted Buckwheat Salad With Confit Trout and Lemon Sauce

Ingredients

• 145 gm (¾ cup) untoasted buckwheat
• 80 gm baby or curly kale, trimmed
• 2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved
• ½ cup each coarsely torn parsley and dill
• Juice of 1 lemon
• 2 tbsp extra-virgin olive oil
• Confit trout
• 1.2 litres olive oil
• Thinly peeled rind of 1 lemon
• 3 garlic cloves, crushed
• 2 tbsp coriander seeds, crushed
• 4 ocean trout fillets (200gm each), skin on, and pin-boned
• Roast lemon sauce
• 2 lemons, halved, plus 1 tsp lemon juice
• 2 tsp Dijon mustard
• 2 tsp honey, or to taste
• 60 ml (¼ cup) olive oil