Herbed Ocean Trout with Crushed Potato and Leek

Ingredients

• 450 gm kipfler potatoes, scrubbed
• 50 gm butter, coarsely chopped
• ½ leek, thinly sliced
• 1 garlic clove, finely chopped
• 200 ml chicken stock
• 100 ml dry white wine
• 1 baby fennel bulb, shaved, crisped in iced water, fronds reserved
• ½ lemon, juice and finely grated rind only
• 70 ml extra-virgin olive oil
• ¼ cup each finely chopped mint and flat-leaf parsley
• 2 anchovy fillets, finely chopped
• 2 tsp salted baby capers, rinsed and drained
• 4 pieces skinless ocean trout fillet, pin-boned (about 160gm each)
• 1 tsp Dijon mustard