Sauteed Rainbow Trout & Fennel Reduction

Joined Feb 21, 2009
8x4oz Trout Fillets
12ea Fingerling Potatoes - cooked and peeled
2ea Red Peppers - roasted and peeled
1oz Chopped Chives
1ea Butternut Squash
16oz Fennel Stock
2oz Butter
1# Baby Spinach
1ea Shallot - finely chopped
4 sprigs of thyme
4 sprigs of chervil
1oz Olive Oil
Salt &amp Pepper



With this recipe I chose to sauté the trout fillets ‘skin side down'. With this method you can achieve a very tasty crispy skin. Additionally this recipe proves to be very healthy. I sautéed the fish with a little olive oil in a nonstick pan and reduced some fennel stock for the sauce. The fennel stock was left over from some fennel bulbs that I had been braising - I finished it with just a speck of butter.

Method - Cut the peppers in half and remove the seeds and inner veins. Cut each half into a nice rectangle brush with olive oil season and place on a tray. Peel and de-seed the squash. Cut the flesh ¼ inch dice gently sauté with a ¼ ounce of butter - when the squash is half cooked add the fennel stock. Reduce the stock allowing the squash to cook. When the stock has reduced taste the squash to if it is cooked then finish the sauce with ½ ounce of butter and half of the chives. (Tip: if the squash is not cooked enough and the sauce is reduced then you may add a little water and carry on cooking process.) Cut the potatoes in half and sauté with a ½ ounce of butter, once they are ready sprinkle them with the other half of the chives. Sauté the shallots add the spinach allow this to wilt and season.

In a nonstick pan - sear the trout skin side down then turn down the gas allowing the heat to permeate though.

Warm the roasted pepper rectangles place them on the plates with the potatoes on top, quenelle the spinach arrange the trout drizzle the sauce and garnish with the herbs….

Yield: 4 servings
Top Bottom