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.
How To make Baked Trout with Fennel's Videos
Baked-Broiled Steelhead Trout + Roasted Oyster Mushrooms, Fennel, & Onion | GODDESSGALLERIES
goddessgalleries@gmail.com
Poached turbot with fennel velouté by Galton Blackiston
Galton Blackiston serves up luxurious poached turbot recipe, paired with a rich and creamy fennel velouté. The raw diced fennel stirred into the warm sauce to serve adds a tantalising freshness and crunch. Using a Vitamix to make the velouté gives the sauce a light yet silky-smooth finish, perfect for a dinner party.
Get the full recipe here
Great British Chefs on YouTube |
Subscribe to Great British Chefs |
Twitter:
Pinterest:
Facebook |
More great recipes |
Chef Warren Goodgoll ~ Seared Trout w Fennel And Crab Pollack
Quick fish with rice
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!
PRINT RECIPE:
Tray Baked Crispy Trout | Jamie Oliver & Tobie Puttock
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.
For more delicious recipes from Tobie check out his channel:
Links from the video:
BBQ Lamb Kebabs |
More Food Tube videos |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Simple Oven Baked Trout
Visit for our mechandise
Be our patreon :
and follow us on
Instagram:
Twitter:
Facebook: