Baked Trout With Fennel

Recipe Ingredients

1 tablespoon	15ml	Fresh rainbow trout - (2-3 lb), - head (large) left on if de
1/2 cup	118ml	Dry white wine
1		Lemon - cut in slices
4		Fennel sprigs - (up to 6), - (the feathery fronds
2 tablespoons	30ml	Butter - cut in small pieces
		Meuniere Butter With Fennel
1/3 cup	65g / 2.3oz	Unsalted butter
1/2 cup	118ml	Lemon - juice of (small)
		Salt and pepper - to taste
1 tablespoon	15ml	Chopped fresh fennel leaves

Recipe 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 350F 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.

Source:
Lorenza De' Medici

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