I absolutely love trout and here is a wonderful way to prepare and serve this goodie.
- 4 x 4 oz. trout fillets
- 4 tbsp. butter
- 12 fennel croquettes (make ahead – recipe here)
- Pastis Sauce (make ahead – recipe here)
Pastis Sauce With Vegetables
- 1 tbsp. unsalted butter
- 1 tsp. olive oil
- 1 shallot, finely sliced
- 1/2 bulb of fennel, trimmed and very thinly sliced
- 2/3 cup dry white wine
- 1 tbsp. anise-flavoured liqueur
- 1 cup fish stock
- 1/2 cup whipping cream
Heat the butter and oil in a heavy bottomed saucepan over a medium heat. Reduce heat and add the shallot and fennel. Cook covered until soft. Add the white wine and anise flavoured liqueur and bring to a boil, cooking and stirring until reduced by half. Add the stock and cook until reduced by half again, before adding the cream. Bring back to the boil and reduce until it thickens slightly. Taste, seasoning with salt and pepper as necessary.
Strain the sauce and keep the fennel and shallots separate from the sauce. Set both aside for plating.
- 2 russet potatoes
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 shallot, finely chopped
- 1/2 bulb fennel, trimmed and thinly sliced
- 1 pinch of fennel seeds
- salt and pepper to taste
- 1 cup flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 2 cups vegetable oil for frying
Cook potatoes, drain and return to the saucepan. Place on the burner and shake the pan for about 60 seconds to ensure the moisture has evaporated. Use a ricer or food mill and process into a large bowl until smooth. Allow to cool for 5 minutes.
Heat the oil and butter in a skillet until melted and add the shallot, fennel and fennel seeds. Cover and cook until soft (7-8 minutes). Pour into a blender and process until smooth. Add to the potatoes and mix well. Season lightly and taste. Cool to room temperature.
Roll into 1 inch balls and roll in flour, then the beaten egg and finally the panko crumbs. Repeat until all the potato mixture is done.
Heat the oil in a deep saucepan. Fry the croquettes in the hot oil for about 4 minutes until a beautiful golden colour. Remove to a paper lined plate and set aside.
Pat the fish dry with a paper towel on both sides and season with salt and pepper. Melt the butter in a saucepan, add the fish and cook for about 4 minutes each side. (should be springy to the touch).
To plate, place a mound of the fennel mixture on the plate, add the trout in the center and surround with the croquettes. Spoon the sauce around the plate.