Trout with sour plum, confit fennel and pickled jalapeños

To make the pickled jalapeños, finely slice the chillies and place in a vacuum bag. Heat the vinegar, water and sugar and stir to dissolve the sugar then leave to cool. Pour the cooled liquid over the jalapeños and seal the bag. Leave to pickle for at least 2 hours. If you don’t have vacuum packing equipment, you can pickle them in a container, but you will need to increase the pickle liquor ingredients  – enough to submerge the chilli slices in

To make the confit fennel, slice the fennel into 4mm slices and place in a vacuum bag with the oil, peeled garlic clove and a pinch of salt. Seal and cook sous vide at 70ºC for 1 hour. If you don’t have sous vide equipment, you can cook in a pan, ensuring you cover the fennel with oil and use a thermometer to ensure a steady temperature

To make the sour plum sauce, quarter the plums and remove the stones. Place the plums into a pan with the lime juice and salt and gently cook for 10-15 minutes, or until soft. Once soft, pass the flesh through a sieve to remove the skins, then transfer to a blender and blitz with the olive oil until you have a smooth sauce. Taste and season with salt

Preheat an oven to 170ºC/gas mark 3. Place a large ovenproof frying pan over a high heat and season the trout fillets with salt on both sides. Once the pan is smoking hot, add a dash of oil and place the fish in skin-side down. Cook for 2-3 minutes until the skin is nice and crispy, then flip over and transfer to the oven for 4 minutes to finish cooking

To serve, place a spoonful of crushed pistachios in the bottom of each bowl. Reheat the fennel in a pan with a splash of oil and add the samphire to heat through too. Add a spoonful of the plum sauce and top with the fennel, followed by the samphire. Sprinkle over some pickled jalapeños and top with the trout. Finish with micro coriander