Troutwithfennel Recipes

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.

Steps:

• Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
• In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.

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.

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.

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.