TROUT WITH FENNEL FOOD



Trout With Fennel image

Make and share this Trout With Fennel recipe from Food.com.

Provided by ellie_

Categories     Trout

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices bacon
1 fennel bulb, cored and sliced
1 onion, sliced
1 teaspoon salt
pepper
2 tablespoons cilantro, minced
4 (4 ounce) trout fillets
lemon wedge, garnish

Steps:

  • If pin bones protrude from the fish, remove using tweezers. Make a soggy mix of lemon rind, fennel fronds, salt, sugar and vodka.
  • Place fish in a plastic container that has a lid. Coat with the mixture, turning the fish over a couple of times to fully cover. Cover tightly with lid and place in the fridge for 20-24 hours, turning the container upside down after about 10 hours.
  • The fish is ready when it's soft and subtle in flavour and texture, and not overpowered by salt. Remove fish from container, place skin-side down on a board and discard mixture.
  • Using a sharp knife tilted across the fish, make thin slices as you would smoked salmon, cutting the flesh away from the skin. Serve with thin slices of baguette, toasted, with a mustardy mayonnaise or creme fraiche.

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