Baked Whole British Trout with Fennel and Orange and Dill Hollandaise | British Trout Association

Ingredients

• 1 Large British trout (or 1 small trout per person)
• ½ bulb of fennel, sliced
• 1 bulb of garlic, sliced through the middle (or use a small bunch of wild garlic leaves)
• A few fennel seeds
• 50ml dry vermouth
• 1 small orange, sliced
• 6 fresh bay leaves
• Salt and pepper