Fennel-Crusted Trout with Lemon-Ginger Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chef Harveen Khera, whose restaurant Tallula closes this month as she searches for new digs, serves a whole golden trout and stuffs it with sprouted beans. Our recipe substitutes trout fillets for a simpler, everyday approach. Prep and Cook Time: about 45 minutes. Notes: Trout may be sold whole; ask for boned, trimmed fillets. Ingredients:
1/2 cup finely chopped fresh fennel bulb |
3 tablespoons white wine vinegar |
1 tablespoon minced shallot |
1 tablespoon grated fresh ginger |
1 teaspoon grated lemon peel |
about 1/2 teaspoon salt |
about 1/2 cup olive oil |
1/2 cup golden raisins |
4 boned trout fillets (4 to 6 oz. each; see notes), rinsed and patted dry |
about 2 tablespoons fennel seeds |
Directions:
1. In a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and 1/2 teaspoon salt. Whisk in 1/2 cup olive oil until combined, then stir in raisins.
2. Brush both sides of trout with oil, then sprinkle with salt and fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat. Pour in about 1/2 teaspoon olive oil, then wipe pan with a paper towel. Set fillets skin side down in pan. Cook, turning once with a spatula, until surface is lightly golden and fish is opaque in center of thickest part, 5 to 6 minutes.
3. Transfer each fillet to a plate. Whisk vinaigrette to combine and then spoon over fillets.
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