Season the ocean trout with lemon pepper & roll into vine leaves. In a large pot, or deep-frying pan, bring the Formula 40 to 180 degrees. Prepare the frying batter by mixing the flour and rice flour with 3/4 cup of ice water. Dip the ocean trout into the batter and fry for 8 minutes or until crisp. Ensure the ocean trout is still medium from the inside. Meanwhile pan-fry the sliced fennel in butter and season with salt and chopped parsley. Mix the feta cheese and the pouring cream, add egg yolk and a little salt and spread on top of the fennel. Bake for 5 minutes at 220 degrees or under a salamander for 3 minutes. To assemble: Place the ocean trout on top of the baked fennel..