Grilled trout with fennel and apple remoulade recipe

By Hannah Yeadon

  1. Serves 4
  2. Ready in 20 minutes
  3. Rating

Serve this grilled trout with parcel-roasted potatoes, asparagus wrapped in Parma ham and cinnamon baked fruit as part of an elegant menu. The cook-in-paper method means supper is ready in just an hour.

tried and tested
Grilled trout with fennel and apple remoulade


  1. 2 fennel bulbs, halved and finely sliced
  2. 2 Granny Smith apples, peeled and grated
  3. 120g crème fraîche
  4. Handful fresh coriander, finely chopped
  5. Grated zest of 2 lemons, juice of 1, plus wedges to serve
  6. 4 trout fillets, pin-boned
  7. 2 tbsp olive oil


  1. 1. Preheat the grill or barbecue. To prepare the remoulade, mix together the fennel, apple, crème fraîche, coriander, and zest and juice of 1 lemon in a bowl. Season to taste.
  2. 2. Make 3 scores in the skin-side of each trout fillet and brush both sides with the oil. Sprinkle the zest of the other lemon over the skin and season.
  3. 3. Place the fillets under the grill or on the barbecue, skin-side to the heat. Grill/barbecue for 3-4 minutes until cooked through and serve with the remoulade and lemon wedges.

Nutritional info

Per serving: 374kcals, 23.4g fat (8.9g saturated), 30.7g protein, 10.9g carbs, 10.2g sugar, 0.3g salt

Wine Recommendation

Choose a balanced, soft, apple-flavoured Pinot Blanc from Alsace to match the trout and the apple remoulade. It will go well with the asparagus, too.


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