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Name: Sea Trout Smoked over Fennel with a Chive Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Bulb Florence fennel; 15 g Unsalted butter; Extra Virgin Olive Oil; 150 ml Dry white wine; 1/2 Baby aubergine; (per head); Seasoning; 1/2 Fennel bulb; (per head); Extra Virgin Olive Oil; Seasoning; Salt and ground black pepper; Fresh Lemon Juice; 1 Shallot; 2 Handfuls fennel fronds; 150 ml Fish stock; 2 tb Fresh chives; chopped; Caster sugar; 150 ml Heavy Cream; Butter; 1 Sea trout; about 1.75 kg

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INGREDIENTS

1 Bulb Florence fennel
15 g Unsalted butter
Extra Virgin Olive Oil
150 ml Dry white wine
1/2 Baby aubergine; (per head)
Seasoning
1/2 Fennel bulb; (per head)
SWEET ROASTED FENNEL
Extra Virgin Olive Oil
Seasoning
Salt and ground black pepper
Fresh Lemon Juice
CHIVE SAUCE
1 Shallot
2 Handfuls fennel fronds
150 ml Fish stock
2 tb Fresh chives; chopped
Caster sugar
150 ml Heavy Cream
ROASTED AUBERGINE
Butter
1 Sea trout; about 1.75 kg

Servings

INSTRUCTIONS

Preheat oven to 200C/400F/gas6. Cut each fillet of sea trout in half. Using tweezers remove as many bones as you can feel with your fingertips. Season trout lightly and rub olive oil into skin. Set up a smoker. Strew grid with lots of fennel fronds. Smoke fish, skin side down for 2 minutes. Turn fillets and smoke for a further 1-3 minutes in all. Place some more fennel fronds in a roasting tin. Remove trout from smoker and set in a roasting tin, skin side uppermost. Rub skin again with olive oil. Prepare sauce. Finely chop shallot. Trim and finely chop Florence fennel. Melt butter in a saucepan and cook shallot and fennel until soft but not brown. Add fish stock and wine. Bring to boil and reduce by half. Add cream and reduce again to desired consistency. Season to taste and add a few drops of lemon juice if flavours need sharpening up a little. Place fish in preheated oven for 2 or 3 minutes to heat through and finish cooking. Add chives to sauce at last moment. Serve sea trout with chive sauce poured round. Roasted aubergine: Use 1/2 baby aubergine per head. Smear with extra virgin olive oil and season. Roast in a hot oven until the flesh has fallen and is cooked with a charred finish to the skin. This has a natural slightly smokey flavour which enhances the dish. Sweet roasted fennel: Use 1/2 fennel bulb per person. Cut into quarters. Dot with butter, sprinkle with caster sugar and season. Roast in a hot oven until cooked through and caramelised.

NOTES

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Sea Trout Smoked over Fennel with a Chive Sauce

1 Bulb Florence fennel
15 g Unsalted butter
 Extra Virgin Olive Oil
150 ml Dry white wine
1/2 Baby aubergine; (per head)
 Seasoning
1/2 Fennel bulb; (per head)
 SWEET ROASTED FENNEL
 Extra Virgin Olive Oil
 Seasoning
 Salt and ground black pepper
 Fresh Lemon Juice
 CHIVE SAUCE
1 Shallot
2 Handfuls fennel fronds
150 ml Fish stock
2 tb Fresh chives; chopped
 Caster sugar
150 ml Heavy Cream
 ROASTED AUBERGINE
 Butter
1 Sea trout; about 1.75 kg

Preheat oven to 200C/400F/gas6.    Cut each fillet of sea trout in half. Using tweezers remove as many bones  as you can feel with your fingertips. Season trout lightly and rub olive  oil into skin.    Set up a smoker. Strew grid with lots of fennel fronds. Smoke fish, skin  side down for 2 minutes. Turn fillets and smoke for a further 1-3 minutes  in all. Place some more fennel fronds in a roasting tin. Remove trout from  smoker and set in a roasting tin, skin side uppermost. Rub skin again with  olive oil.    Prepare sauce. Finely chop shallot. Trim and finely chop Florence fennel.  Melt butter in a saucepan and cook shallot and fennel until soft but not  brown. Add fish stock and wine. Bring to boil and reduce by half. Add cream  and reduce again to desired consistency. Season to taste and add a few  drops of lemon juice if flavours need sharpening up a little.    Place fish in preheated oven for 2 or 3 minutes to heat through and finish  cooking. Add chives to sauce at last moment. Serve sea trout with chive  sauce poured round.    Roasted aubergine:    Use 1/2 baby aubergine per head. Smear with extra virgin olive oil and  season. Roast in a hot oven until the flesh has fallen and is cooked with a  charred finish to the skin. This has a natural slightly smokey flavour  which enhances the dish.    Sweet roasted fennel:    Use 1/2 fennel bulb per person. Cut into quarters. Dot with butter,  sprinkle with caster sugar and season. Roast in a hot oven until cooked  through and caramelised.

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Nutrition

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Serving Size: 1 Serving (329g)
Recipe Makes: 1 servings

Calories: 593
Calories from Fat: 498 (84%)

Amt Per Serving		% DV

	Total Fat 55.3g	74 %
	Saturated Fat 33.1g	166 %
	Monounsaturated Fat 15.1g
	Polyunsanturated Fat 3.3g
Cholesterol 167.6mg		52 %
Sodium 645.7mg		22 %
Potassium 682.2mg		18 %
Total Carbohydrate 16.3g		5 %
	Dietary Fiber 5.1g	21 %
	Sugars, other 11.2g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 593

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