Whole Roasted Rainbow Trout 
with Shaved Pear and Parmesan Salad - Sarah Graham Food

Ingredients

• 2 x 400g fresh trout (scaled, cleaned and gutted)
• Salt and freshly ground black pepper, to season
• 2 Tbsp butter, softened
• 1 bulb fennel, thinly sliced and tops set aside
• Zest and juice of 1 lemon
• 1 lemon thinly sliced
• 2 pears, ripe but firm and very thinly sliced or shaved
• 50-75g parmesan cheese, shaved (I use a vegetable peeler)
• 50g walnuts, toasted and roughly chopped
• Fresh baby herbs, to garnish
• Drizzle each of lemon juice and olive oil, to dress