Fennel and Trout Tartlet with Mustard-Dill Vinaigrette

Preheat oven to 180°C. Roll out the shortcrust pastry 3mm thick and line 4 individual tartlet tins (10cm diameter). Trim edges, prick bases with a fork, and chill 15 minutes.

Line each shell with baking parchment and fill with pie weights or dried beans. Bake blind 12 minutes, until edges are set and pale golden.

Remove weights and parchment. Dot cold butter over the bases. Return to oven 5-7 minutes more, until bases are golden and crisp. Cool on a wire rack.

Melt butter in a wide pan over medium heat. Add the sliced fennel with salt and white pepper.

Sauté gently 8-10 minutes, stirring occasionally, until the fennel is soft, translucent, and lightly golden at the edges. Remove from heat and allow to cool slightly.

Season trout fillet with salt and let rest 5 minutes. Pat dry with paper towels. Using a sharp knife, shave the trout into thin, elegant ribbons or flakes.

Sear trout briefly, then season with salt and let rest 5 minutes. Pat dry with paper towels. Using a sharp knife, shave the trout into thin, elegant ribbons or flakes.

Stream in olive oil while whisking continuously until the dressing is emulsified and glossy. Fold in the chopped dill. Taste and adjust seasoning. Set aside.

Divide the sautéed fennel evenly among the cooled tartlet shells, mounding it gently in the centre.

Arrange trout ribbons over the fennel in a single neat layer.

Drizzle the mustard-dill vinaigrette over each tartlet just before serving, or pass it at the table. Serve immediately.