Trout With Fennel Recipes

SCANDI TROUT WITH FENNEL POTATO SALAD

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.

WHOLE RAINBOW TROUT WITH LEMON, FENNEL AND SHALLOTS

Steps:

• Preheat oven to broil (525 degrees F). Pat fish dry with paper towel. Brush 1 Tablespoon of the oil onto a parchment paper lined cookie sheet. Place fish onto parchment paper about 3 inches apart. Gently open fish without breaking the backbone and brush remaining tablespoon of oil onto both sides of the inside flesh of the fish. While still open, sprinkle both sides with kosher salt and pepper. With fingers, rub grated garlic onto bottom piece of inside of fish. Then very neatly lay 4 halves of lemon slices into each fish, followed by slices of fennel and shallots. Lay three "sprigs" of fennel tops (fronds) and three sprigs of thyme in each fish. Gently press fish closed and sprinkle a little more salt onto skin. Place cookie sheet onto oven rack closest to broiler (about 3 to 4 inches from fire). Bake for exactly 13 minutes. Fish should be white and opaque. Serve immediately using cilantro or parsley leaves for garnish. When ready to eat, cut off head and gently open fish. Take a fork and lift the bone at the neck end and the whole bone structure should come out easily. cook's notes If you were afraid of cooking with whole fish, after trying this recipe you will be "hooked". A white fish is like a blank canvas. The meat soaks up what ever flavors you are using and this combination is a winner. By using a whole fish, you sandwich the ingredients in between the two fillets and the moisture and flavors are sealed in.

TROUT WITH FENNEL

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.

TROUT & FENNEL PARCELS

Steps:

• Heat oven to 210C/fan 190C/gas 7. Heat a baking sheet in the oven. Cook bulgar wheat according to the pack, drain, cool and fork in lemon zest and dill.
• Divide bulgar wheat between 2 sheets baking parchment. Sandwich together 2 fish fillets and sit on top. Sprinkle over fennel, spring onions, lemon juice, and season to taste.
• Wrap the parcels and put on the hot baking sheet. Bake in the oven for 12 mins or until fish is opaque and feels firm, top with extra dill and serve.