How To make Baked Trout with Fennel
1 lg Fresh rainbow trout (2-3 lb)
head left on if desired 1/2 c Dry white wine
1 Lemon; cut in slices
4 Fennel sprigs (up to 6)
:
(the feathery fronds) 2 tb Butter; cut in small pieces
MEUNIERE BUTTER WITH FENNEL:
1/3 c Unsalted butter
1/2 sm Lemon; juice of
Salt and pepper; to taste 1 tb Chopped fresh fennel leaves
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 350 F. 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. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 46. ISBN 0-88862-788-2. Typed for you by Cathy Harned.
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Roasted Fennel Recipe: The King Vegetable of Provence
Join my online French cooking classes ????????: Roasted fennel and cherry tomatoes simply are a match made in heaven. This recipe will make you love fennel again. pieces of fennel are blanched, lightly seasoned with salt, peper, extra virgin olive oil and then oven roasted, alongside juicy cherry tomatoes.
Get a taste of the south of france and work on your mediterranean diet with this lovely dish.
This has to be the best way on how to cook fennel. It's simple it's quick and it taste delicious, it just does not get better then that.
this fennel side dish goes very well with grilled fish such as salmon, ocean trout or other white fish.
Ingredients for 4 people ( as a side dish):
2 fennel bulbs
a dozen cherry tomato on the vine
salt and pepper to season
olive oil to sprinkle over.
Cooking times:
12 mn blanching time ( precooking the fennel in salty boiling water)
Roasting the fennel with tomatoes:
in the oven for 20 minutes at 200 degrees celsius /392 F
then finish of for a further 5 minutes under the broiler to chargrill the fennel slightly.
The one and only cast iron dutch oven I use:
My favorite frying pan:
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GRILLED TROUT WITH KANZI® APPLE & FENNEL REMOULADE
A delicious light meal for fish and Kanzi® lovers!
More recipes at kanziapple.com
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Whole Baked Fish - Herb Stuffed, with Garlic Butter Dill Sauce
Ask any chef and they'll tell you the best and easiest way to cook fish is to cook it whole. The flesh stays so much juicier and tender compared to cooking fish fillets!
This one is prepared in a really classic way - stuffed with herbs and garlic, served with a garlic butter dill sauce. Insanely easy, insanely delicious!
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Tobie’s flown in from Oz to join Jamie in making a delicious fish recipe just for you FoodTubers! Whole trout simply seasoned, stuffed with lemons and herbs and baked until beautifully crisp. Serve with dry fried baby leeks, cavolo nero and sweet tomatoes all tossed in a mustard and garlic dressing. Full of flavour and beautiful to look at - a real show stopper.
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