Take two gutted, very fresh, preferably wild brown, trout. Stuff with slices of onion, fresh fennel, tomato and one slice of fresh lemon. Sprinkle with French sea salt, pepper and fennel seeds and a small dab of butter. Lay each trout in a piece of parchment paper or aluminum foil. Sprinkle some more fennel seeds over each trout and a little pepper.
Add 1/3 c. dry wine, Alsace pinot blanc or Cape chenin blanc. Seal the packets carefully and bake in the oven for 20 minutes at 350 F or 180 C. When ready they should be nicely moist and just fall lightly off the bone, so check before serving as cooking times may vary slightly depending on the size of the fish. Serve with a fresh green salad with a vinaigrette and cherry tomatoes, together with new potatoes. Serve with the leftover bottle of wine.
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