Pan-Seared Trout with ginger and vegetable reduction, With Roasted Fennel
Published 14/10/2012 | 06:00
This is a delicious option for a quick supper or simple dinner party. Serves 4.
YOU WILL NEED
12 large bulbs fennel, cut into wedges
A little rapeseed oil for cooking
1 ½ mixed peppers, sliced thinly
1 carrot, peeled and sliced thinly
½ red onion, sliced thinly
1 inch root ginger, diced
½ glass white wine
7fl oz/200ml cream
4 fillets of trout
½ oz/12g trout caviar
Preheat the oven to 180°C/350°F/Gas Mark 4. Place the fennel wedges on to a flat baking tray, season with salt and pepper, drizzle with oil and roast for approximately 20 minutes.
Meanwhile, heat a large, wide-based saucepan with a little oil and add in the sliced peppers, carrot, onion and ginger and cook very gently for 4-5 minutes until beginning to soften.
Increase the heat and add in the cream and white wine and allow this to come to the boil. Season with a little salt and black pepper and, then, simmer for a further 4-5 minutes before serving.
Meanwhile, heat a large pan and cook the trout on either side for 2-3 minutes until cooked through.
To serve, place some of the ginger and vegetable mixture on to each serving platter. Carefully arrange a fillet of trout (skin side up) on top of each of these and then garnish with some wedges of roasted fennel and some trout caviar.