Trout with Warm Pine-Nut Dressing and Fennel Puree

INGREDIENTS

• 1 medium fennel bulb, cut into thin wedges
• 6 garlic cloves, peeled
• 1/4 cup plus 2 teaspoons canola oil
• Salt and freshly ground black pepper
• 1/4 cup dried porcini mushrooms (about 1/4 ounce)
• 1/2 cup boiling water
• 1/4 cup pine nuts, preferably Italian
• 1 1/2 tablespoons balsamic vinegar
• 4 trout fillets, about 4 ounces each, pin bones removed
• 2 ounces mesclun or baby spinach