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1
Preheat the oven to 425.
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2
Arrange the fennel wedges and 5 of the garlic cloves on a 12-inch sheet of foil and drizzle with 1 tablespoon of the canola oil.
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3
Fold the foil into a packet and roast for about 45 minutes, until the packet is sizzling and the fennel and garlic are tender.
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4
Transfer the fennel and garlic to a food processor and puree until smooth; season with salt and pepper.
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5
Meanwhile, in a microwave-safe container, combine the dried porcini with the boiling water.
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6
Microwave on high power for 2 minutes, until the porcini are plumped.
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7
In a medium skillet, heat 1 tablespoon of the oil.
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8
Add the pine nuts and the remaining 1 clove of garlic and cook over moderate heat until the nuts are golden, about 3 minutes.
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9
Remove from the heat and strain the porcini liquid into the skillet, stopping before you reach the grit at the bottom.
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10
(Reserve the porcini for another use.)
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11
Add the balsamic vinegar and simmer over moderate heat until the liquid is reduced to 2 tablespoons, about 5 minutes; discard the garlic.
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12
Add 2 tablespoons of the oil and season the dressing with salt and pepper.
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13
Heat the remaining 2 teaspoons of oil in a large nonstick skillet.
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14
Season the trout fillets with salt and pepper.
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15
Add one fillet at a time to the skillet, skin side down; press with a spatula to flatten for 30 seconds.
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16
Repeat with the remaining fillets until the pan is full.
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17
Cook over moderately high heat until the trout is browned on the bottom and nearly cooked through, about 3 minutes.
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18
Flip the fish and cook for 30 seconds longer.
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19
Spread the fennel puree on plates and top with the trout.
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20
Drizzle half of the dressing on top.
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21
Add the greens to the remaining dressing in the skillet and toss to coat.
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22
Mound the greens on the fish and serve.
