TROUT WITH FIDDLEHEAD FERNS
This is an older recipe for fiddleheads passed down to me by my grandmother. Fresh trout is stuffed with a fresh fiddlehead stuffing, and then quickly roasted in the oven. The trout used for this recipe is about 12 ounces. Recipe can easily be adjusted for larger or more fish.
Provided by Jamie
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Spread about half of the margarine over the whole trout and inside the cavity. Combine the flour, salt and pepper; coat the inside and outside of the trout with the mixture.
- Melt remaining margarine in a large skillet over medium heat. Lightly saute the fiddleheads until just tender. Season with salt, pepper and tarragon. Add the lemon juice and white wine, and cook for one minute. Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs. Stuff the mixture into the cavity of the trout, and place it on the greased baking sheet.
- Bake uncovered, for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork. Serve immediately.
Nutrition Facts : Calories 503.7 calories, Carbohydrate 27.7 g, Cholesterol 193.5 mg, Fat 20.7 g, Fiber 1.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 412.4 mg, Sugar 2.5 g
TROUT WITH FENNEL
Make and share this Trout With Fennel recipe from Food.com.
Provided by ellie_
Categories Trout
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
BAKED TROUT WITH FENNEL
Make and share this Baked Trout With Fennel recipe from Food.com.
Provided by lazyme
Categories Canadian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 576.6, Fat 43.2, SaturatedFat 26.7, Cholesterol 111.8, Sodium 352.6, Carbohydrate 39.1, Fiber 15.5, Sugar 1.5, Protein 6.7
TROUT IN A PARCEL WITH LEMON, FENNEL & CRèME FRAîCHE RECIPE - (4.2/5)
Provided by cookism
Number Of Ingredients 9
Steps:
- 1. Leaving their skins on, steam potatoes until almost tender. This will take about 10 minutes. Try to choose evenly sized baby potatoes so they all cook using the same amount of time. Slice them when they are cool enough to handle. 2. Preheat the oven to 170C. Mix lemon zest, salt, pepper and olive oil in a bowl. 3. Place each trout on a large sheet of baking paper. Rub the mixture onto the surface and inside of the fish thoroughly. 4. Stuff trout with potato and fennel slices. Place the rest of the potatoes on the paper, beside the fish. 5. Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel. The parcel should look like a giant sweet. 6. Bake for 15 to 20 minutes. To check for doneness, open a parcel and gently lift up the skin of the fish using a fork - the flesh should look opaque and flake easily. 7. Serve straight from the parcel with a generous heap of crème fraîche and lemon wedges. For us, we finish off by drizzling a little olive oil for extra flavor and presentation.
SCANDI TROUT WITH FENNEL POTATO SALAD
This low-calorie Scandinavian-style fish dish with a mustard and honey glaze is served with a light and creamy potato side
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 437 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium
TROUT & FENNEL PARCELS
Try these trout parcels which are hugely rich in Omega-3
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 339 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.03 milligram of sodium
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TROUT WITH FENNEL | ASDA GOOD LIVING
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- Pre-heat the oven to 220C/200C Fan/Gas 7. Grease a shallow ovenproof dish with oil. Trim the fronds (the feather-like leaves) from the fennel and reserve. Trim off the roots and stems and any damaged outer layers (you will need about 350g trimmed weight).
- Thinly slice the fennel and put in the dish with the shallots, garlic, herbs and wine. Cut the butter into small pieces and scatter on top. Season.
- Take a sheet of baking paper and run it under a cold tap. Shake off any excess water, scrunch it up and lay over the fennel, so it covers it but stays inside the dish.
- Cook in the oven for 20 minutes, moving the fennel about in the dish halfway through. Remove the paper, stir again, and return to the oven, uncovered, for 5-10 minutes or until tender.
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