Baked Trout With Fennel Radish Rocket Salad Recipes

RADISH AND FENNEL SALAD

Steps:

• The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
• Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.

BAKED TROUT WITH FENNEL

Steps:

• 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 350F 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.
• Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.