Baked trout with beetroot, fennel, and orange
Explore Baked Trout Beetroot Fennel Orange with Shooting UK. Game recipes made simple from pheasant to venison, enjoy flavours inspired by the field.
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Ingredients
- Enough trout for around 200 grams per person, ideally 4 fillets from 800g-1kg fish
- 1kg Jersey Royal potatoes
- 1 head of fennel
- 1kg fresh beetroot
- Zest of one orange
- 2tbsp chopped parsley
- 200ml white white wine
- 50g unsalted butter
- salt
- pepper
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