Trout & Fennel Simmered in White Wine

Using such lovely tasty ingredients will guarantee a lovely dinner!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Prep: 5 min Cook: 15 min

Ingredients

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

1
Put the finely chopped garlic and finely sliced shallot and fennel into the olive oil in a frying pan on medium heat.
2
When the onion and fennel have softened, add the white wine and chicken stock,
3
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.
4
Remove the trout and vegetables to a serving dish.
5
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.

Tips & Note

●You should use enough stock to half cover the trout at Step 3
●Be careful not to break the trout when removing from the pan at Step 4

Trout & Fennel Simmered in White Wine

Using such lovely tasty ingredients will guarantee a lovely dinner!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Prep: 5 min

Cook: 15 min

Ingredients

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

Trout & Fennel Simmered in White Wine

Recipe ID :1324 Posted on 09 DEC 2015

Serves 2

Prep 5min
Cook 15min
views 433
printed 41

saved 0

Using such lovely tasty ingredients will guarantee a lovely dinner!

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Ingredients

Print Ingredients Email Ingredients
2
1
1/2
as required
as required
50ml
200ml
1 tsp
1 tsp
5g
as required

Method

Prep
5min
Cook
15min
1
Put the finely chopped garlic and finely sliced shallot and fennel into the olive oil in a frying pan on medium heat.
2
When the onion and fennel have softened, add the white wine and chicken stock,
3
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.
4
Remove the trout and vegetables to a serving dish.
5
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.

Tips & Note

●You should use enough stock to half cover the trout at Step 3
●Be careful not to break the trout when removing from the pan at Step 4

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Yukiko
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