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  Recipe Home » Fish » Baked Trout With Fennel
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  Baked Trout With Fennel
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 332
Ingredients:
1 large Fresh rainbow trout (2-3 lb) - head left on if desired
1/2 cup Dry white wine
1 Lemon, cut in slices
4 Fennel sprigs (up to 6) - (the feathery fronds)
2 tbsp Butter, cut in small pieces

MMMMMMEUNIERE BUTTER WITH FENNEL

1/3 cup Unsalted butter
1/2 small Lemon, juice of
Salt and pepper, to taste
1 tbsp Chopped fresh fennel leaves
Instructions:
Wash and clean trout thoroughly, scraping skin with a dull knife. Pat
dry. Cut off fins with scissors or sharp knife and trim tails.

Place trout in a greased oblong baking dish. Place half the lemon
slices, half the fennel sprigs and some butter inside prepared trout.
Add wine and top with remaining lemon slices, fennel sprigs and
butter.

Bake at 350 F. until fish flakes when tested with a fork (12 to 15
minutes, depending upon size of trout.) Baste periodically.

Meanwhile, make meuniere butter: In a small, heavy saucepan, melt
butter. Cook slowly over low heat, shaking pan vigorously, until
butter is a light brown nut color. Add lemon juice, salt, pepper and
chopped fennel and serve at once, poured over baked trout.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 46. ISBN 0-88862-788-2.
Typed for you by Cathy Harned.
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