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.
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- Calories: 479
- Calories from fat: 66%
- Protein: 25g
- Fat: 35g
- Saturated fat: 5g
- Carbohydrate: 18g
- Fiber: 2.5g
- Sodium: 359mg
- Cholesterol: 66mg
- 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
- 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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