Troutwithfennel Recipes

BAKED TROUT WITH FENNEL

Steps:

• Wash and clean trout thoroughly, scraping skin with a dull knife.
• Pat dry.
• Cut off fins with scissors or sharp knife and trim tails.
• Place trout in a greased oblong baking dish.
• Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout.
• Add wine and top with remaining lemon slices, fennel sprigs and butter.
• Bake at 350F until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.)
• Baste periodically.
• Meanwhile, make meuniere butter:
• In a small, heavy saucepan, melt butter.
• Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color.
• Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.

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.