Put <quantity>⅓<unit>cup</unit></quantity> of water in a saucepan

Add <quantity>4<unit>tsp</unit></quantity> of white sugar and <quantity>¾<unit>tsp</unit></quantity> of salt

Add <quantity>2<unit>tsp</unit></quantity> of vinegar. Mix to combine and bring to a boil until dissolved

Place <quantity>⅔<unit>cup</unit></quantity> of washed fennel seeds in a clean pickling jar

Pour the hot liquid, close the jar and allow to cool. The pickled fennel seeds are ready

Mix <quantity>1<unit>tbsp</unit></quantity> of dijon mustard, <quantity>1<unit>tbsp</unit></quantity> of whole grain mustard and <quantity>1¾<unit>tbsp</unit></quantity> of flaky salt in a bowl

Add <quantity>4<unit>tbsp</unit></quantity> of honey and <quantity>1<unit>tsp</unit></quantity> of pickled fennel seeds and <quantity>2<unit>tsp</unit></quantity> of the pickling liquid

Finely chop <quantity>1<unit>bunch</unit></quantity> of fresh dill

Add the fresh dill and mix to combine

Marinate <quantity>2</quantity> cleaned trout fillets with the mustard mixture

Cover the fillets and let them rest for 24h in the fridge, until they absorb the flavors

Remove the fish fillets from the refrigerator. Wash off the marinade and pat them dry

Cut the fillets in three parts. Let them air dry for 1h to remove any additional water

Grill the fillet, skin side down, until crispy. Flip it over for a few seconds. The cured trout is ready

Enjoy it with mashed potatoes or with grilled vegetables!