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Grilled trout with fennel remoulade

Grilled trout with fennel remoulade

Name: Grilled trout with fennel remoulade
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 fennel bulbs, halved and finely sliced; 2 Granny Smith apples, peeled and grated; 120g crème fraîche; Handful fresh coriander, finely chopped; Grated zest of 2 lemons, juice of 1, plus wedges to serve; 4 trout fillets, pin-boned; 2 tbsp olive oil

Easy
July 2010

Easy
July 2010

Serves 4
Ready in 20 minutes

This quick and easy trout recipe can be cooked on the barbecue or under the grill.

Nutrition: per serving

Calories: 374kcals
Fat: 23.4g (8.9g saturated)
Protein: 30.7g
Carbohydrates: 10.9g (10.2g sugar)
Salt: 0.3g

Nutrition: per serving

Calories: 374kcals
Fat: 23.4g (8.9g saturated)
Protein: 30.7g
Carbohydrates: 10.9g (10.2g sugar)
Salt: 0.3g

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Ingredients

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

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

Method

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.
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.
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.

Method

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.
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.
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.

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