Trout with Rhubarb and Anise Sauce

Ingredients:
50g (2oz) fine white or brown breadcrumbs                                     
50g (2oz) chopped hazelnuts                                         
Grated zest of 1/2 lime                                         
2 tsp chopped tarragon                                             
2 tbsp olive oil                    
4 fillets of trout, or salmon, about 150-175g (5-6oz) each in weight                                 
1 shallot or small onion, finely chopped                                              
1 star anise                    
175g (6oz) prepared rhubarb (about 2 large sticks), finely chopped                                           2 tbsp fromage frais              
1-2 tsp caster sugar
1-2 tsp Pernod or other aniseed alcohol (optional, to taste)                                  
Salt and freshly ground black pepper                          
Sprigs of fennel or chervil and lime wedges to garnish          

Procedure:
Preheat oven to 190C/375F/ Gas Mark 5. Mix together the breadcrumbs, hazelnuts and    lime zest and half the tarragon. Season well with pepper. Toss the mixture with 1 tbsp       oil. Place the fish on a foil-covered baking tray, season, then press the breadcrumb           mixture gently all over the fish. Set aside. Melt the remaining tbsp oil in a small, non-reactive (coated) pan and sweat the shallot and star anise for 5-10 minutes until soft. Add the rhubarb and cook for about 5 minutes until the rhubarb is soft. Add 2 tbsp water and allow to bubble for a few minutes. Remove the star anise. Stir in the fromage frais. Taste, add sugar, salt, pepper and Pernod (if using) to taste. Meanwhile, cook the fish for 15-20 minutes or until the coating is browned, crisp and the fish cooked (test with the tip of a sharp knife). Stir the remaining herbs into the sauce, reheat if necessary (but do not allow to boil) and serve with the fish garnished with fennel and lime wedges. Serve straight away with new potatoes and vegetables.

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