Ocean trout with lemon-cardamom rice – Gourmet Traveller

Ingredients

• 600 gm piece of ocean trout, pin-boned
• 2 tsp fennel seeds, coarsely crushed with a mortar and pestle
• 1 tsp black peppercorns, coarsely crushed with a mortar and pestle
• ½ tsp ground coriander
• 80 gm butter, coarsely chopped
• 1 tbsp olive oil
• 2 tbsp lemon juice, plus extra lemon wedges, to serve
• Lemon-cardamom rice
• 60 gm slivered almonds
• 50 gm butter, coarsely chopped
• 1 small onion, finely chopped
• 6 cardamom pods, bruised
• 200 gm long-grain rice
• 450 ml chicken stock
• 40 gm currants
• ½ preserved lemon, rind only, rinsed and finely diced
• 2 tbsp coarsely chopped coriander (optional), plus extra to serve
• Juice of 1 lemon