- 3 pounds trout fillets, skin on
- 3 shallots, finely diced
- 1 1/2 cups orange juice, fresh
- 1/3 cup mirin (sweet cooking rice wine)
- 2 tablespoons fennel seeds
- 1 1/2 cups California walnut pieces
- 3/4 cup sugar, granulated
- 1 teaspoon salt
- 1 1/2 teaspoons Chinese five-spices blend
- 3 egg whites, lightly beaten
- 1 tablespoon walnut oil
- 6 oranges, peeled, thickly sliced, reserving 12 slices for garnish
- 6 fennel bulbs, large, very thinly sliced, reserving tops for garnish
- 6 bunches watercress, loosely packed, tough stems removed
- Coat nonstick frypans with cooking spray. Sauté trout, skin-side down, over medium-high heat until golden and slightly crisp, about 4 minutes on each side, turning once. Place trout skin-side down in a shallow pan.
- Sauté shallots in a nonstick pan over medium heat until softened. Stir in orange juice, mirin and fennel seeds. Pour mixture over trout. Cover and refrigerate at least 1 hour, or overnight.
- Combine walnuts, sugar, salt, five-spice powder and egg whites in a medium bowl. Spread in a single layer on nonstick baking sheet; bake at 250°F about 45 minutes, or until golden and almost dry, stirring occasionally. Cool. Break apart any larger clumps.
- Remove trout from marinade, reserving marinade. Remove and discard skin. Cut trout to make 12 pieces. Pour marinade into a saucepan; cook until reduced to 1/2 cup. Cool slightly before whisking in walnut oil to make a dressing.
- Combine orange slices, fennel, and watercress in large bowl. Drizzle with dressing; toss to coat. For each serving, place 3 cups salad on a large plate; top with a piece of trout. Sprinkle with 1/4 cup walnuts. Garnish with 1 orange slice and a few fennel tops.