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1. Separate eggs
2. Heat milk and honey
3. Add to eggs to form base for custard and season
4. Place into dariole moulds
5. Add picked trout
6. Steam 10/12 minutes till set
7. Serve with braised fennel and dried fennel chips

Braised Fennel 2 Portion

¼ fennel bulbs with fronds
1 Tb extra-virgin olive oil
Pinch salt
Pinch black pepper
75ml chicken stock
25ml water/white wine

1. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact
2. Heat oil add fennel brown well, turning over once, 3 to 4 minutes
3. Add salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes





Dried fennel chips

2 Fennel bulbs (enough for 18 students)
120g glucose
2 tsp salt
Pinch citric acid

For the fennel chips (Teacher to demonstrate use of dehydrator as an alternative)

1. Pre-heat oven to 100 degrees Celsius.
2. Prepare a tray with silicon paper.
3. Combine Glucose, salt, citric acid and 6 tablespoons of water in a small saucepan and bring to a simmer over medium heat. Remove from heat and let cool.
4. Place sliced fennel in an even layer in a vacuum bag, add the glucose mixture and seal on full vacuum.
5. Leave to rest for 10 minutes. Remove fennel from the bag and pat dry.
6. Lightly spray the silicon paper with canola oil. Lay the fennel slices in an even layer and cover with another sheet of silicon paper and place a tray on top.
7. Bake in the oven for 15 minutes, then remove the top tray and silicon paper, and return to oven until fennel is dry and crisp, about an hour.