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Recipe for :

Sautéed Rainbow Trout and Fennel Reduction
 

This recipe comes from the GlobalChefs web site which they describe in their own words as 'The Culinary Online Magazine written by Chefs'.

From time to time there have been some excellent articles from GlobalChefs featured on Hub-UK but it is also a great resource for recipes created by real live working Chefs - this is just one example <click here>

This particular recipe is by Chef Jeremy Emmerson.

Ingredients

8 x 4 oz Trout Fillets
12 ea Fingerling Potatoes - cooked and peeled
2 ea Red Peppers - roasted and peeled
1 oz Chopped Chives
1 ea Butternut Squash
16 oz Fennel Stock
2 oz Butter
1 bag Baby Spinach (sufficient for four servings)
1 ea Shallot - finely chopped
4 sprigs of thyme
4 sprigs of chervil
1 oz Olive Oil
Salt and Pepper

Method

With this recipe I chose to sauté the trout fillets ‘skin side down’. With this method you can achieve a very tasty crispy skin. Additionally this recipe proves to be very healthy. I sautéed the fish with a little olive oil in a non-stick pan and reduced some fennel stock for the sauce. The fennel stock was left over from some fennel bulbs that I had been braising - I finished it with just a speck of butter.

  • Cut the peppers in half and remove the seeds and inner veins. Cut each half into a nice rectangle brush with olive oil season and place on a tray.
  • Peel and de-seed the squash. Cut the flesh 1/4 inch dice and gently sauté with a 1/4 ounce of butter - when the squash is half cooked add the fennel stock.
  • Reduce the stock allowing the squash to cook. When the stock has reduced taste the squash to see if it is cooked then finish the sauce with 1/2 ounce of butter and half of the chives. (Tip: if the squash is not cooked enough and the sauce is reduced then you may add a little water and carry on cooking process.)
  • Cut the potatoes in half and sauté with a 1/2 ounce of butter, once they are ready sprinkle them with the other half of the chives.
  • Sauté the shallots add the spinach and allow this to wilt and season.
  • In a non-stick pan, sear the trout skin side down then turn down the gas allowing the heat to permeate through.
  • Warm the roasted pepper rectangles place them on the plates with the potatoes on top, quenelle the spinach, arrange the trout, drizzle the sauce and garnish with the herbs

Serves 4

© GlobalChefs 2002

 
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