Steamed brown trout with vegetables poached in white wine

Method

1. Trim the vegetables, then cut into 2mm thick slices, cutting the onion and leek straight down (strip a few layers off the leek first), the carrot(s) at an angle and the fennel lengthways.
2. Lay the vegetables in a shallow casserole or wide frying pan. Top with the fish fillets, skin-side up, leaving space between each fillet.
3. Pour in the wine, then season with lots of sea salt, the dill and the spices. Pour in 250ml water and put a lid of baking paper, cut to size, on top.
4. Put the pan over a medium heat and bring to the boil, then remove from the heat immediately and leave to stand for 10 minutes.
5. Divide the vegetables among 4 plates, top with the trout fillets, skin-side down, then spoon over some of the juices and dill sprigs from the pan. Add a slice of lemon and some lemon zest to each plate, then serve with homemade salad cream.