Preparing the trout
Place 100g salt, 50g sugar, 8 cloves, 25 peppercorns, 1 tbsp of fennel seeds and the tarragon into a food processor and pulse.
Rub the salt mix into the trout well on both sides. Cover and leave for 6 hours. Wash and pat dry then slice as thinly as possible.
Place fennel, brown sugar, white vinegar, 300ml of the water together with 2 sticks of liquorice and 12 star anise into a pot and bring to the boil. Leave to infuse and cool.
Remove and clean the fennel and outer leaves. Slice the fennel thinly. Bring the remaining mixture back to the boil and then pour over the fennel. Leave to cool.
Place 200g brown sugar, 200ml water, pernod, 2 sticks of liquorice, 10 star anise and 3 cloves into a pot and bring to the boil. Allow to cool and infuse and then bring back to boil and then pour over the orange segments.
Layer the Trout slices onto a platter and then serve with the pickled fennel and confit orange layered on top.