Saint Peter’s cured ocean trout, fennel crème fraîche and brioche toast

1.Combine sugar, salt and fennel fronds in a bowl. On a work surface, place 2 sheets of plastic wrap overlapping and long enough to enclose the trout. Spread half the salt mixture over the wrap, place trout on top and spread with remaining salt mixture. Wrap trout tightly in the plastic wrap, place on a tray and refrigerate for 3 days, turning each day. Some liquid will be drawn from the fish but don’t discard it – this acts as a brine in the curing process.

2.For brioche dough, combine yeast and milk in a small jug and stand in warm place until foamy (5 minutes). Whisk 6 eggs, sugar, 3 tsp salt and 1½ tbsp water in a bowl to combine and set aside. Place flour in an electric mixer fitted with a dough hook. Add yeast and egg mixtures and mix on low speed until a smooth dough forms into a ball (5-6 minutes). Increase speed to medium and gradually add butter a couple of pieces at a time, beating well between additions, then mix until dough is smooth and glossy (8-10 minutes). Knead on a lightly floured work surface and form into a tight ball. Transfer to a lightly buttered bowl, cover and stand in a draught-free place until doubled in size (2 hours). Knock back on a lightly floured bench by folding it over on itself, bring dough into ball again, return to bowl, cover and refrigerate overnight.

3.For fennel crème fraîche, combine ingredients in a bowl and refrigerate until required.

4.Butter a 11cm x 23cm loaf tin and line it with baking paper. Knock back dough on a lightly floured bench. Divide into 5 equal pieces, roll each into a tight ball and place balls in a single row in prepared tin. Beat remaining egg with a pinch of salt and brush it on brioche. Cover and prove until dough rises to the top of the tin (1-1½ hours). Meanwhile, preheat oven to 180C. Bake brioche until golden and crisp on top (30-35 minutes). Cool briefly in tin, then turn out onto a wire rack to cool.

5.Toast thick slices of brioche. Unwrap trout and wipe off salt mixture. Place trout skin-side down on a board and thinly slice with a sharp knife, leaving the skin behind. Place a spoon of crème fraîche on each serving plate, arrange trout slices on top and season to taste. Serve with brioche and lemon.