Pan-Fried Trout with Beetroot & Fennel Salad | Goatsbridge Trout
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Ingredients
- 500g baby beetroot, washed and trimmed
- 2 tbsp. olive oil
- Sea salt & freshly ground black pepper
- 6 tbsp. olive oil
- 2 tbsp. white wine vinegar
- 1 fennel, finely sliced, fronds reserved
- 4 tbsp. unsalted butter
- 8 Goatsbridge trout fillets
- 2 lemons, quartered
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