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
Recipe Confit Of Ocean Trout With Pea Puree, Braised Fennel And A Pernod & Orange Sauce
Recipe - Confit Of Ocean Trout With Pea Puree, Braised Fennel And A Pernod & Orange Sauce
INGREDIENTS:
-600 grams of ocean trout fillet (or Atlantic Salmon)
●400 grams of frozen peas
●1 Tbs butter
●3 cups of orange juice
●110 ml pernod (vodka)
●1 Tbs butter (extra)
●1 star anise
●1 cinnamon stick
●6-finger fennel
●350 ml olive oil
●Sea salt & ground black pepper
●6 sprigs of dill
●3 slices of pancetta (or prosciutto) optional
●1 Tbs of salmon caviar
Seabass With Fennel, Lemon & Capers | Gordon Ramsay
Seabass, or the King of the Sea, is the key ingredient here in the latest masterclass from Gordon Ramsay. Stuffing the white fish with fennel, dill, capers and lemon, then steaming it in a splash of white wine to create a seriously tasty fusion. This is a stunning dish with intense flavours that is guaranteed to be a hit for any guests.
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Confit of Salmon Trout ???? with Fennel salad (Tetsuya)
I had this Confit Trout dish at Tetsuya’s in Sydney on my honeymoon in 2006, what a great memory. I have made it a couple of times since then. It’s really straight forward and I have changed some things along the way to make it fit my tastebuds a bit better. It’s a delicate dish, full of Umami and overall yummy-ness ???? The perfect starter if you want to impress your guests ????
0:00 Intro
Ingredients:
Salmon Trout
Olive Oil
Grape Seed Oil
White Pepper
Ground Coriander
Thyme
Basil
Garlic
Fennel
Lemon
Kombu
Chives
Trout Roe
Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the ???? button and subscribe.
You can also support me via Patreon;
#Trout #Fennel #Görgött #FoodPorn #Foodie #Food #Yummy #Homecooked #Homemade #Recipe #HowTo #SalmonTrout #Confit #Tetsuya #FennelSalad #Salad
How To Make Rainbow Trout With Shaved Fennel Slaw | ChefGuy CZ
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Recipe Sheet- Rainbow Trout with shaved fennel slaw
Gluten Free
Prep Time: 15mins / Cook Time: 15mins / Servings: 2 / Difficulty Level: Easy
Ingredients- Citrus Butter Emulsion
1 x fresh lime, zest and juice
50g unsalted butter
4 sprigs fresh tarragon
90g pine nuts
Salt & Pepper to taste
Ingredients- Rainbow Trout
1 x rainbow trout (1.2kg), cleaned
1 x fresh lime, skin only
1 x fennel, tops
⅓ butter emulsion
Ingredients- Fennel Slaw
1 x fennel
1 x cheek of yellow nectarine
⅓ butter emulsion
Ingredients- Flambé Gin
60ml yuzu gin or equivalent dry gin if preferred
⅓ butter emulsion
Equipment
Truffle Shaver or Mandolin/Slicer
Microplane/Zester
Aluminium Foil
Baking Paper
Method
Step 1: Pre-heat oven to 250degrees. For the emulsion, zest the lime, quarter and squeeze the juice into a bowl. In a frying pan, melt the butter with the tarragon and pine nuts. Pour over the lime, season with salt and pepper to taste then stir until combined and set aside.
Step 2: For the trout, create a foil ‘dish’ lined with baking paper roughly the same size as the fish. Then cut 3-4 slices into the flesh- to the bone on the presentation side only.
Step 3: Add sliced fennel tops and remaining left over lime skin into the belly cavity. Top with ⅓ of the emulsion. Place on an oven tray and cook at 250degrees for 15minutes.
Step 4: In a bowl, shave the fennel into thin slices and add the diced nectarine. Coat with ⅓ of the emulsion.
Step 5: Remove the trout from the oven and plate with the fennel slaw. For the flambé, add gin to a frying pan and set alight. Allow the alcohol to burn off and then stir through the remaining emulsion and glaze the trout to serve.
Roast Trout w/ Fennel & Cucumber Salad … recipe done for paid collaboration on Instagram. #trout
GRILLED TROUT WITH KANZI® APPLE & FENNEL REMOULADE
A delicious light meal for fish and Kanzi® lovers!
More recipes at kanziapple.com