Roast Rainbow Trout with Fennel
Australian Gourmet Traveller recipe for roast rainbow trout with fennel, lemon and pancetta.
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Cooking tools:
- Roasting pan
- Fine-mesh sieve
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Microplane
- Wooden spoon
- Serving platter
Ingredients
- 50 ml olive oil
- ½ Spanish onion, finely chopped
- ½ small fennel bulb, finely chopped, fronds reserved
- 1 garlic clove, finely chopped
- 2½ tsp fennel seeds
- 2 lemons, finely grated rind and juice only
- 150 gm coarse sourdough breadcrumbs
- 4 rainbow trout (about 300gm each), cleaned
- 8 thin slices flat pancetta
- 1 bunch each thyme, oregano and rosemary
- 100 ml extra-virgin olive oil
- 60 ml dry white wine
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