Trout & Fennel Simmered in Whi

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Trout fillets		2
Fennel (small)		1
Shallot		1/2
Garlic		as required
Olive oil		as required
White wine		50ml
Chicken stock		200ml
Soy sauce		1 tsp
Mirin		1 tsp
Butter		5g
Basil or parsley		as required

Method

Prep

5min

Cook

15min

Put the finely chopped garlic and finely sliced shallot and fennel into the olive oil in a frying pan on medium heat.

When the onion and fennel have softened, add the white wine and chicken stock,

Lay the sliced trout fillets on top of the vegetables and season with salt & pepper. When it boils, put the lid on and turn the heat down to low to steam simmer for 6 minutes.

Remove the trout and vegetables to a serving dish.

Reduce the remaining soup from Step 3 and add soy sauce, mirin and butter. Pour over the trout & vegetables and sprinkle with chopped basil or parsley before serving.

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