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Recipe courtesy of Chuck Hughes

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Total:: 12 min
Prep:: 10 min
Cook:: 2 min

Yield:: 4 servings

Level:: Easy

Ingredients

Trout
1 teaspoon crushed fennel seeds
1 teaspoon crushed mustard seeds
1 teaspoon crushed dill seeds
1 teaspoon sea salt
1 teaspoon crushed tellicherry pepper
1 tablespoon olive oil
1 pound/450 g trout, cut into 4 pieces
Canola oil, for cooking
Shaved Fennel Salad
1 fennel bulb, thinly sliced
1 Granny Smith apple, cored and thinly sliced
2 celery stalks, thinly sliced
3 tablespoons olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper

Directions

In a large bowl, mix the fennel seeds, mustard seeds, dill seeds, sea salt, and pepper with the olive oil. Coat each piece of trout with the spice mixture.

In a nonstick pan heat the canola oil and sear the trout on the skin side 1 minute, until crispy. Flip and cook on the other side for 30 seconds, or longer if you prefer it well done. Keep warm.

For the fennel salad: Mix the fennel, apple, celery olive oil, lemon juice, and black pepper together. Garnish the trout with the shaved fennel salad.

My Private Notes

Name: Crispy Trout Starter
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 4 servings
Ingredients: Trout; 1 teaspoon crushed fennel seeds; 1 teaspoon crushed mustard seeds; 1 teaspoon crushed dill seeds; 1 teaspoon sea salt; 1 teaspoon crushed tellicherry pepper; 1 tablespoon olive oil; 1 pound/450 g trout, cut into 4 pieces; Canola oil, for cooking; Shaved Fennel Salad; 1 fennel bulb, thinly sliced; 1 Granny Smith apple, cored and thinly sliced; 2 celery stalks, thinly sliced; 3 tablespoons olive oil; Juice of 1/2 lemon; Salt and freshly ground black pepper