Baked Trout with Fennel
Yield
2 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
rainbow trout
fresh (2-3 lb) head left on if desired |
* |
| ½ | cup |
white wine
dry |
*
|
| 1 | each |
lemon
cut in slices |
|
| 4-6 | each |
fennel bulb
sprigs (the feathery fronds) |
*
|
| 2 | tablespoons |
butter
cut in small pieces |
|
| Meunier butter with fennel | |||
| ⅓ | cup |
butter, unsalted
|
|
| ½ | small |
lemon
juice of |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
fennel bulb
chopped fresh leaves |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
rainbow trout
fresh (2-3 lb) head left on if desired |
* |
| 118 | ml |
white wine
dry |
*
|
| 1 | each |
lemon
cut in slices |
|
|
fennel bulb
sprigs (the feathery fronds) |
*
|
||
| 3E+1 | ml |
butter
cut in small pieces |
|
| Meunier butter with fennel | |||
| 79 | ml |
butter, unsalted
|
|
| 0.5 | small |
lemon
juice of |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
fennel bulb
chopped fresh leaves |
|
Directions
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℉ (180℃). 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.
