Trout Salad With Spiced Walnuts

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Diamond Nuts


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2 wild boneless trouts, butterflied, heads and tails removed

⅔ cup California walnut pieces

2 Tbsps mirin or other sweet cooking wine

1 shallot, finely diced

½ cup fresh orange juice

2 tsps fennel seeds

¼ cup sugar

¼ tsp salt

½ tsp five spice powder

1 Tbsp egg white, lightly beaten

2 oranges, peeled and sliced into 3/8-inch thick slices, reserving 4 slices for garnish

1 large bulb fennel, very thinly sliced (about 1 ½ cup), plus a few feathery fronds for garnish

2 bunches watercress, tough stems removed

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