Coastal Parsley Powder
Spread the Parsley throughout a food dehydrator and dry on medium heat about 50c this can be achieved in an oven at the same temp with the door slightly left open. Once dehydrated (about 6-8 hrs), crush into a powder and pass through a sieve, store in a dry area.
Rinse the Wild Rice under cold running water for 2 minutes, strain and transfer rice to a cold pot on stove top, add the Stock and Garlic, bring to a boil and cook till Rice is tender, strain. Tip Rice into a metal bowl and mix in the Coastal Parsley Powder, Serve once Trout is ready.
Preheat oven to 140 degrees, place the Trout on a tray lined with baking Paper. Put 20g Butter on each piece of Trout and bake till your desired temperature is reached. To plate, divide the Wild Rice mix between the four plates, place a fillet of Trout alongside, Garnish with the Coastal Greens and Flowers, season the dish and finish by dressing with the Chardonnay Verjus.