Ingredients

• 1 1/2 t. fennel seeds, crushed
• 1/4 c. (1/2 stick) butter, room temperature
• 2 T minced shallots
• 1 large fennel bulb, quartered then cut lengthwise into 1/4" thick slices, 2T fronds chopped, divided
• 2 - six to seven ounce trout fillets
• 2 T Pernod, Ouzo or other anise-flavoured liqueur

Instructions

1. Stir fennel seeds in large skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl and cool. Mix in butter, shallots and 1 T fennel fronds; season butter mixture with salt and pepper.
2. Melt 1T butter mixture in same large skillet over medium heat. Add sliced fennel bulb and 1/4 c. water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and saute fennel until lightly browned, about 2 minutes. Transfer fennel to plate.
3. Sprinkle trout with salt and pepper. Add 1 T butter mixture to same skillet and melt. Add trout, cover and cook 5 minutes. Turn trout over, add 1/4 c. water to skillet. Cover and continue cooking until trout is just opaque in center, about 5 minutes longer.
4. Slide trout to 1 side of skillet, return fennel to skillet. Add Pernod, 2 t butter mixture and remaining 1 T fennel fronds, stir to heat through.
5. Divide fennel mixture amongst plates, top with trout, spoon remaining butter mixture over trout.