Masterclass: Make Your Home Cooking Easier - James Martin

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segments and leftover juice of 2 blood oranges

      4–5 tbsp extra-virgin olive oil

      2 trout, filleted and skin removed

      25g (1oz) unsalted butter

      4 tsp chopped dill

      Salt and black pepper

      100g (3½oz) micro salad leaves, to serve

      FOR THE AÏOLI

      15g (½oz) butter

      50g (2oz) flaked almonds

      2 cloves of garlic, peeled and crushed

      2 tbsp white wine vinegar

      4 tsp Dijon mustard

      2 egg yolks

      150ml (5fl oz) rapeseed oil

      1. Place the sliced fennel in a bowl, add the orange segments and pour over the juice, season with salt and pepper, drizzle over half the olive oil and set aside.

      2. Next make the aïoli. Melt the butter in a small pan set over a high heat, add the almonds and sauté for 2–3 minutes or until lightly browned. As soon as they turn brown, remove the nuts from the pan to prevent them burning.

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