Fennel-crusted Trout with Lemon-ginger Vinaigrette

 

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.

What you will need

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

Comments

Avatar placeholder