Crispy Trout Starter

  • Level: Easy
  • Total: 12 min
  • Prep: 10 min
  • Cook: 2 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.

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