Crispy Trout Starter

Name: Crispy Trout Starter
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 4 servings
Ingredients: Trout; 1 teaspoon crushed fennel seeds; 1 teaspoon crushed mustard seeds; 1 teaspoon crushed dill seeds; 1 teaspoon sea salt; 1 teaspoon crushed tellicherry pepper; 1 tablespoon olive oil; 1 pound/450 g trout, cut into 4 pieces; Canola oil, for cooking; Shaved Fennel Salad; 1 fennel bulb, thinly sliced; 1 Granny Smith apple, cored and thinly sliced; 2 celery stalks, thinly sliced; 3 tablespoons olive oil; Juice of 1/2 lemon; Salt and freshly ground black pepper

Recipe courtesy of Chuck Hughes

Watch how to make this recipe.

Crispy Trout Starter

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

369

Total Fat

25

Saturated Fat

4

Carbohydrates

13

Dietary Fiber

4

Sugar

7

Protein

24

Cholesterol

67

Sodium

611

Total: 12 min
Prep: 10 min
Cook: 2 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

369

Total Fat

25

Saturated Fat

4

Carbohydrates

13

Dietary Fiber

4

Sugar

7

Protein

24

Cholesterol

67

Sodium

611

Total: 12 min
Prep: 10 min
Cook: 2 min

Ingredients

Trout

1 teaspoon crushed fennel seeds

1 teaspoon crushed mustard seeds

1 teaspoon crushed dill seeds

1 teaspoon sea salt

1 teaspoon crushed tellicherry pepper

1 tablespoon olive oil

1 pound/450 g trout, cut into 4 pieces

Canola oil, for cooking

Shaved Fennel Salad

1 fennel bulb, thinly sliced

1 Granny Smith apple, cored and thinly sliced

2 celery stalks, thinly sliced

3 tablespoons olive oil

Juice of 1/2 lemon

Salt and freshly ground black pepper

Directions

In a large bowl, mix the fennel seeds, mustard seeds, dill seeds, sea salt, and pepper with the olive oil. Coat each piece of trout with the spice mixture.
In a nonstick pan heat the canola oil and sear the trout on the skin side 1 minute, until crispy. Flip and cook on the other side for 30 seconds, or longer if you prefer it well done. Keep warm.
For the fennel salad: Mix the fennel, apple, celery olive oil, lemon juice, and black pepper together. Garnish the trout with the shaved fennel salad.