Poached Ocean Trout, Fennel and Orange Salad

Ingredients

• 1 head baby fennel
• 2 stalks celery, coarsely chopped
• 60 ml dry white wine (¼ cup)
• 60 ml verjuice (¼ cup)
• 400 gm piece ocean trout fillet, skinned and pin-boned
• 1 orange, finely grated rind only
• 1 tbsp orange juice
• 1½ tbsp red wine vinegar
• 60 ml extra-virgin olive oil (¼ cup)
• ½ cup coarsely torn mint leaves
• 2 golden shallots, thinly sliced
• To serve: sourdough baguette