Roast Potato, Trout & Fennel Salad Recipe

Ingredients

• 1 kg waxy potatoes, such as Desiree, cut into wedges
• 1½ tbsp olive oil
• Finely grated rind and juice of 1 lemon, plus lemon wedges to serve
• 1 cup (loosely packed) frisée
• 1 baby fennel bulb, thinly shaved on a mandolin, fronds reserved
• ¾ cup (loosely packed) flat-leaf parsley, coarsely chopped
• 2 tsp fennel seeds
• 2 tsp Dijon mustard
• 50 ml extra-virgin olive oil
• Quick pickled trout
• 250 ml white wine vinegar (1 cup)
• 55 gm caster sugar (¼ cup)
• 2 golden shallots, thinly sliced
• Juice and thinly peeled rind of 1 lemon
• Juice and thinly peeled rind of ½ orange
• 2 fresh bay leaves
• 2 thyme sprigs
• 400 gm skinless ocean trout fillet, pin-boned