Baked Trout With Fennel
Submitted by brianjwood on August 09, 2002 at 7:23 am

DESCRIPTION
Baked Trout With Fennel

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Fennel and Trout seems a natural marriage. Fresh and tasty
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Baked Trout With Fennel
Categories: Seafood
Yield: 2 Servings

1 large Fresh Rainbow Trout (2-3 Lb)
(Head Left On If Desired)
1/2 c Dry White Wine, e.g. Chardonnay
1 Lemon,Cut In Slices
4 Fennel Sprigs (Up To 6)
(The feathery fronds)
2 T Butter, cut In Small Pieces

----- Meuniere Butter With Fennel ====
1/3 c Unsalted Butter
1/2 sm Lemon,Juice Of
Salt And Pepper,To Taste
1 T Chopped Fresh Fennel Leaves

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 f., 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, taking great care not to burn it. Add lemon juice, salt, pepper and chopped fennel and
serve at once, poured over baked trout. From Nancy Enright's Canadian Herb Cookbook. Toronto: James Lorimer & Company, 1985.
Pg. 46. Isbn 0-88862-788-2.