Baked trout with fennel Recipe

Home -> [Baked, Fish, Seafood, Spice Mixes] -> [Baked trout with fennel Recipe]

Baked trout with fennel

Artist:	_	Yield:	2
Categories:	Baked, Fish, Seafood, Spice Mixes	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

1	large	Fresh rainbow trout (2-3 lb)
		-- head left on if desired
1/2	cup	Dry white wine
1		Lemon, cut in slices
4		Fennel sprigs (up to 6)
		-- (the feathery fronds)
2	tbsp	Butter, cut in small pieces
		MEUNIERE BUTTER WITH FENNEL
1/3	cup	Unsalted butter
1/2	small	Lemon, juice of
		Salt and pepper, to taste
1	tbsp	Chopped fresh fennel leaves

Procedures:

1	Wash and clean trout thoroughly, scraping skin with a dull knife.
2	Pat dry.
3	Cut off fins with scissors or sharp knife and trim tails.
4	Place trout in a greased oblong baking dish.
5	Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout.
6	Add wine and top with remaining lemon slices, fennel sprigs and butter.
7	Bake at 350°F.
8	Until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout).
9	Baste periodically.
10	Meanwhile, make meuniere butter: in a small, heavy saucepan, melt butter.
11	Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color.
12	Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout