Monday 18 November 2019

Pan-Seared Trout with ginger and vegetable reduction, With Roasted Fennel

Edward Hayden and Anne Neary

This is a delicious option for a quick supper or simple dinner party. Serves 4.


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.

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