Fennel-Crusted Trout with Lemon-Ginger Vinaigrette
Monica Buck
Yields Makes 4 servings Total Time 45 mins
Chef Harveen Khera, whose restaurant Tallula closes this month as she searches for new digs, serves a whole golden trout and stuffs it with sprouted beans. Our recipe substitutes trout fillets for a simpler, everyday approach. Prep and Cook Time: about 45 minutes. Notes: Trout may be sold whole; ask for boned, trimmed fillets.

How to Make It

Step 1
1

In a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and 1/2 teaspoon salt. Whisk in 1/2 cup olive oil until combined, then stir in raisins.

Step 2
2

Brush both sides of trout with oil, then sprinkle with salt and fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat. Pour in about 1/2 teaspoon olive oil, then wipe pan with a paper towel. Set fillets skin side down in pan. Cook, turning once with a spatula, until surface is lightly golden and fish is opaque in center of thickest part, 5 to 6 minutes.

Step 3
3

Transfer each fillet to a plate. Whisk vinaigrette to combine and then spoon over fillets.

Ingredients

 1/2 cup finely chopped fresh fennel bulb
 3 tablespoons white wine vinegar
 1 tablespoon minced shallot
 1 tablespoon grated fresh ginger
 1 teaspoon grated lemon peel
  About 1/2 teaspoon salt
  About 1/2 cup olive oil
 1/2 cup golden raisins
 4 boned trout fillets (4 to 6 oz. each; see notes), rinsed and patted dry
  About 2 tablespoons fennel seeds

Directions

Step 1
1

In a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and 1/2 teaspoon salt. Whisk in 1/2 cup olive oil until combined, then stir in raisins.

Step 2
2

Brush both sides of trout with oil, then sprinkle with salt and fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat. Pour in about 1/2 teaspoon olive oil, then wipe pan with a paper towel. Set fillets skin side down in pan. Cook, turning once with a spatula, until surface is lightly golden and fish is opaque in center of thickest part, 5 to 6 minutes.

Step 3
3

Transfer each fillet to a plate. Whisk vinaigrette to combine and then spoon over fillets.

Fennel-Crusted Trout with Lemon-Ginger Vinaigrette