1 teaspoon crushed fennel seeds
1 teaspoon crushed mustard seeds
1 teaspoon crushed dill seeds
1 teaspoon sea salt
1 teaspoon crushed tellicherry pepper
1 tablespoon olive oil
1 pound/450 g trout, cut into 4 pieces
Canola oil, for cooking
Shaved Fennel Salad
1 fennel bulb, thinly sliced
1 Granny Smith apple, cored and thinly sliced
2 celery stalks, thinly sliced
3 tablespoons olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper
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