Trout with Confit Fennel and Pickled Jalapeños Recipe - Great British Chefs
Pan-fried trout is served with confit fennel, pickled jalapeños and a Persian sour plum sauce in this easy fish main course recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 4 trout fillets
- olive oil
- salt
- 200g of Persian sour plum
- 10ml of lime juice
- 2g of salt
- 30ml of olive oil
- 1 bulb of fennel
- 50ml of olive oil
- 1 garlic clove
- 2 fresh jalapeño peppers
- 30ml of white wine vinegar
- 30ml of water
- 2g of caster sugar
- 1 bay leaf
- 4 handfuls of samphire
- coriander cress
- 4 handfuls of pistachio nuts, toasted and crushed
More Like This
Confit Of Ocean Trout With Pea Puree, Braised Fennel And A Pernod & Orange Sauce - 9Kitchen
kitchen.nine.com.au
Roasted Trout Stuffed w/ Fennel & Citrus - Recipes
mommacuisine.com
Trout with Acocado Butter and Pickled Jalapeno Relish - Riverence Provisions
riverence.com
How to Cook Trout | Nutrition for ME
nutritionforme.org
Trout with purple artichoke, pomelo, fennel and wild garlic - Bidfood
bidfood.co.uk
Pan fried trout with lemon caper parsley butter sauce - Bidfood
bidfood.co.uk
Fried Fish with Pickled Jalapeño Mayonnaise | America's Test Kitchen
americastestkitchen.com
Grilled Trout Recipe with Fennel and Orange
lecoupdegrace.ca