Baked trout with fennel
Chef: Michael Voumard
Try this with the: Julius Eden Valley Riesling
Serves: 4
Ingredients
4 rainbow trout or 1 large ocean trout
¼ cup seasoned flour
salt and pepper
80ml olive oil
Filling
Ingredients
40g butter
¼ cup finely diced onion
1 cup finely diced fennel
1 tsp salt
¼ tsp ground white pepper
1 tsp finely chopped lemon zest
1 tbsp finely chopped fennel tops
3 tbsp coarsely chopped toasted almonds
Sauce
Ingredients
3 tbsp sliced shallots
200ml white wine
25ml white vinegar
180g diced butter
Method
Prepare the filling first. Sauté the onion and fennel in the butter until lightly cooked. Mix in the salt, pepper, lemon, fennel tops and almonds, and allow to cool.
Remove the backbone of the trout leaving the head and tail intact. Take out the rib bones and fill the trout with the fennel filling.
To make the sauce, place the shallots, wine and vinegar into a saucepan and reduce them to a syrup. Slowly add the butter, stirring all the time; do not boil. Keep the sauce warm.
Coat the trout in seasoned flour. Heat the olive oil in a roasting dish. Sprinkle the trout with salt and pepper and bake for 20 minutes in a 200C oven. Transfer to a serving dish and coat with the sauce.