Scandi Trout With Fennel Potato Salad Recipes

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SCANDI TROUT WITH FENNEL POTATO SALAD



Scandi trout with fennel potato salad image

This low-calorie Scandinavian-style fish dish with a mustard and honey glaze is served with a light and creamy potato side

Provided by Katy Gilhooly

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 11

800g new potatoes
1 small red onion , halved and thinly sliced
1 small fennel bulb , cored and thinly sliced, fronds reserved
juice and zest 1 lemon
1 tbsp wholegrain mustard
1 tsp clear honey
1 tbsp olive oil
4 trout fillets, skin on
100g soured cream
½ small pack dill , leaves finely chopped
½ small pack flat-leaf parsley , leaves finely chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of boiling salted water and simmer for 15 mins until cooked, then drain. Put the onion and fennel in a bowl, cover with the lemon juice and set aside. Mix half the lemon zest with the mustard, honey and oil. Place the trout, skin-side down, on a baking tray lined with parchment. Brush the mustard glaze over the trout and bake in the oven for 10 mins until just cooked and starting to flake.
  • Once the potatoes are cool enough to handle, slice them into 1 cm-thick pieces and tip into a large bowl. Mix the remaining lemon zest with the soured cream, dill, parsley and some seasoning. Spoon over the potatoes and stir through. Add the onion and fennel, and mix gently. Sprinkle the reserved fennel fronds over and serve with the trout.

Nutrition Facts : Calories 437 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium

POTATO, RED PEPPER, AND FENNEL SALAD



Potato, Red Pepper, and Fennel Salad image

Categories     Salad     Pepper     Potato     Vegetable     Side     Vegetarian     Backyard BBQ     Fennel     Bell Pepper     Fall     Summer     Vegan     Gourmet

Number Of Ingredients 5

1 1/2 lb small (1 1/2-inch) red potatoes
1/2 fennel bulb (sometimes called anise)
3 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
1 large red bell pepper, cut into 1/2-inch pieces

Steps:

  • Simmer potatoes in salted cold water to cover by 1 inch in a saucepan until tender, 20 to 25 minutes. Drain and rinse under cold water. When cool enough to handle, cut each potato into eighths.
  • While potatoes are cooking, trim fennel stalks flush with bulb, discarding stalks, and chop enough fronds to measure 2 tablespoons. Core bulb and cut into 1/2-inch pieces.
  • Whisk together vinegar, oil, and salt and pepper to taste in a large bowl. Add warm potatoes, fennel bulb and fronds, and bell pepper, then toss well. Season with salt and pepper.

TROUT WITH FENNEL



Trout With Fennel image

Make and share this Trout With Fennel recipe from Food.com.

Provided by ellie_

Categories     Trout

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices bacon
1 fennel bulb, cored and sliced
1 onion, sliced
1 teaspoon salt
pepper
2 tablespoons cilantro, minced
4 (4 ounce) trout fillets
lemon wedge, garnish

Steps:

  • Preheat oven to 400 degrees F.
  • In a skillet over medium heat cook bacon until crisp. Remove bacon from skillet, reserving drippings. Drain bacon on paper towels and crumble bacon.
  • Add fennel and onion to pan; sprinkle with salt and cook until browned (8-10 minutes). Transfer to bowl and season with pepper and stir in the cilantro.
  • On a greased (or coated with Pam) and foil-lined baking sheet, place two trout fillets, cover with the vegetable mixture and then cover with the remaining fillets. Roast for 15 minutes or until opaque. Serve with lemon wedges and crumbled bacon.

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