- Level: Easy
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
- 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
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.
