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Baked Trout with Fennel Recipe

Baked Trout with Fennel recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Trout with Fennel recipe  PDF


1 lg Fresh rainbow trout (2 3 lb)
head left on if desired 1/2 c Dry white wine
1 Lemon cut in slices
4 Fennel sprigs (up to 6)
(the feathery fronds) 2 tb Butter cut in small pieces
MEUNIERE BUTTER WITH FENNEL 1/3 c Unsalted butter
1/2 sm Lemon juice of
Salt and pepper to taste 1 tb Chopped fresh fennel leaves
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 and amp Company, 1985. Pg. 46. ISBN 0 88862 788 2. Typed for you by Cathy Harned.

Baked Trout with Fennel recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
570 people have voted
Last Reviewed on 2018-06-25



Monday, Jun 25 2018 Download & Print Baked Trout with Fennel recipe  PDF   Tilapia recipes RSS   Thumsb up

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