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.
Fennel Croquettes
- 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.
Trout Fillets
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.
Awesome Asparagus And Fennel Salad
This is a salad that simply screams “Spring is here”. All you have to do to change it up to a main dish is to add a grilled trout fillet on top or add a few crispy slices of prosciutto.
Salad Basics
- 1 small fennel bulb, trimmed
- salt
- 8 oz. thin asparagus, trimmed
- 6 cups of packed baby spinach, stems removed
Cut the fennel in half and remove core. Use a mandolin and slice the fennel thinly. Place in a bowl and sprinkle lightly with salt. Set aside for 30 minutes.
Bring a large skillet of salted water to a boil. Add the asparagus and boil for 2 minutes until just crisp-tender. Drain and refresh with cold water until cold. Pat dry. Cut into 2 inch pieces and add to the baby spinach in a large bowl.
Tarragon Dressing
- 2 tbsp. mayonnaise
- 2 tbsp. white wine vinegar
- 1 tsp. chopped fresh tarragon
- 1/4 tsp. finely chopped garlic
- 1/3 cup olive oil
- salt and pepper to taste
Whisk the first four ingredients together in a small bowl. Slowly add the olive oil, whisking to incorporate. Season with salt and pepper.
To serve
Pat the fennel dry and add to the greens. Toss with the dressing and add a few shavings of Manchego cheese (Spanish).
Option: Top with trout fillet (if using).
So refreshing and just a very light licorice taste. Warm dinner rolls, glass of wine. Yippee!
Trout Bunwiches With Avocado Aioli
If you need a quick and easy meal on any given weekday, this one is a real winner.
- 1 avocado, halved, pit removed and peeled
- 1/3 cup olive oil
- 2 tbsp. lime juice
- 1 tbsp. mustard
- 2 tsp. sugar
- 4 x 4 oz. trout fillets, bones removed
- 2 tbsp. melted butter
- pinch of salt
- pinch of lemon pepper seasoning
- 4 buns (cheese or onion) split
- 1 small fennel bulb, cored and thinly sliced (2/3 cup)
- 1 orange, peeled, halved and thinly sliced
Avocado Spread
In a blender, combine the avocado, oil, juice, 2 tbsp. water, mustard and sugar. Cover and blend until smooth. Set aside.
Rinse the fish and pat dry. Grill on a rack (sprayed with Pam) directly on medium heat for 3-4 minutes per side. Season with salt and pepper.
Grill buns, cut sides down until lightly toasted.
Serve the fillets on buns and top with the avocado aioli. Add the fennel and orange slices. In a simple description….YUMMY!
Baby Spinach Salad With Oranges and Caramelized Fennel
To make this salad really pop, serve wth a perfectly chilled Pinot Grigio. It is delightful and fresh. This will serve 8 as a side salad or 4 for an entree. Add warm rolls with sweet butter and it is a perfect dish for our summer days ahead.
- 2 fennel bulbs, trimmed and each one cut into 12 wedges with a tiny bit of core attached
- 6 fresh thyme sprigs
- 6 tbsp. good quality olive oil, divided
- 1 tbsp. grainy mustard
- 4 oranges, all peel and pith removed and sliced into thin circles
- 2x 6 oz. pkgs. baby spinach
Preheat oven to 400 degrees. Combine the fennel, thyme and 4 tbsp of the oil in a bowl and toss to coat. Arrange the fennel on a parchment line cookie sheet and season with salt and pepper. Roast until it becomes tender and brown (about 40 minutes). Discard the thyme. Remove from the oven and cool down to room temperature.
Whisk together the vinegar, mustard and remaining oil. Add the fennel, orange slices and spinach. Toss to coat.
Plate the salad or transfer to a large shallow serving dish and allow each to help themselves.
I hope you all realize just how healthy I am trying to be…..just for you…not!
Fennel Gratin With Lemon
This is a wonderful dish with layers of flavours and, with the crumb topping, texture as well. Can be made a day ahead, chilled in the refrigerator and before using, let stand at room temperature for an hour before baking.
- 5 tbsp. olive oil
- 1 onion, halved and cut in 1/4 inch pieces
- 3 garlic cloves, minced
- 5 fresh fennel bulbs, trimmed, cored and cut in 1/4 inch slices
- 1/2 cup chicken broth
- 2 tbsp. fresh Italian parsley, chopped
- 1 tbsp. fresh thyme, chopped
- pinch of salt and ground pepper
- 1 1/2 tsp. grated lime zest
Butter a 2 qt. baking dish. Heat the olive oil in a large pot and saute the onion and garlic, taking care not to brown or burn. This should take about 4-5 minutes.
Add the fennel and saute only until the fennel has softened slightly and beginning to brown. Stir often and watch it doesn’t burn. Should take about 15-17 minutes. Add the broth and simmer until almost completely absorbed. Stir in the lime zest.
Transfer to the baking dish and start the crumb topping. At this time, preheat the oven to 425 degrees.
Crumb Topping
- 3 tbsp. butter
- 3/4 cups Panko breadcrumbs
- 1 cup Pecorino cheese
- 1 tbsp. fresh Italian parsley, chopped
- 1 1/2 tsp. grated lime zest
Melt the butter in a frypan and add the Panko breadcrumbs. Saute until starting to turn golden in colour. Remove from the heat and cool down to room temperature. Add the cheese and zest to the crumb mixture.
Top the fennel mixture with the crumbs and bake for about 20 minutes until the topping is a deep caramel colour. Serve warm.
This is quite yummy.
Accordion Looking Potatoes
If you are still in the planning stages for a celebration Buffet for Brunch, this is a wonderful addition. Easier than ever and so darn tasty. It could be a family favourite as well for Sunday dinners (do we still do that?)
- 24-30 mini yellow fleshed potatoes, scrubbed
- 1-3 tbsp. butter, melted
- 1 tbsp. dried fennel seeds, crushed
- 1 tbsp. olive oil
- pinch of salt and pepper
In a saucepan cook the potatoes until tender – 10 minutes – or when a paring knife will pierce the potato. Drain and let cool. If making ahead refrigerate in a sealed container for no longer than a day.
Use a sharp knife and do not cut all the way through, slice in 1/4 inch slices across the width of the potatoes. Be sure to leave the bottom in tact or you will simply have the makings for scallop potatoes.
Melt the butter, oil and herbs together and toss the potatoes until coated.
Place on a parchment lined baking sheet and bake for about 1 hour in a 350 degree oven. They should be golden in colour and quite shrivelled.
Serve hot with the rest of the fare. In a word “Yummy”.
Escarole, Fennel and Blood Orange Salad
This is a refreshing salad with a bit of a twist.
- 2 Blood oranges
- 2 medium fennel, stalks discarded and bulbs halved lengthwise
- 1 1/2 tbsp. white wine vinegar
- pinch of salt
- small pinch of pepper
- 1/4 cup good quality olive oil
- 2 heads escarole (dark leaves discarded), pale yellow and green leaves torn into bite sized pieces
Grate finely enough zest from one orange to measure 1 tbsp.
Cut and peel skins from both oranges and separate the membranes from the orange segments. Cut the segments in half (1/2 inch pieces)
Cut out and discard the core of the fennel bulbs and cut crosswise into thin slices.
Whisk together the vinegar, all the zest, salt and pepper into a small bowl and add the oil in a steady stream, whisking until well combined.
Toss the escarole, fennel and blood orange segments in a bowl and combine the dressing well.
Serve with a great bread, glass of wine….ta da awesome time.