Sprouted buckwheat salad with confit trout and roast lemon sauce

1.Place buckwheat in a sieve and rinse well under cold running water. Place in a bowl, cover generously with water and soak covered for 20 minutes. Rinse again under cold running water, then transfer to a sprouter or a large fine sieve placed over a glass bowl and spread out buckwheat evenly all over sieve. Cover with a tea towel, and rinse and drain buckwheat 2-3 times a day until sprout tails appear (1-2 days). Refrigerate once sprouted.

2.For roast lemon sauce, preheat oven to 200C. Place lemons on a baking tray lined with baking paper and roast until golden and tender (20-30 minutes). Set aside to cool. Squeeze pulp and juice into a small bowl (discard seeds and skin) and whisk in mustard and honey. Add oil in a thin steady stream, whisking continuously until incorporated. Stir in the 1 tsp of lemon juice, and thin with a little warm water to drizzling consistency if too thick. Season to taste and refrigerate until required.

3.For confit trout, heat oil, rind, garlic and coriander seeds in a large saucepan over medium heat to 60C on a thermometer. Add trout and cook until just cooked through (8-10 minutes). Remove with a slotted spoon and drain on absorbent paper. Carefully remove the skin and break into large chunks.

4.Combine kale, fennel, fronds, herbs and sprouted buckwheat, drizzle with lemon juice and extra-virgin oil, season to taste, toss to combine and serve topped with confit trout, with roast lemon sauce alongside.