Trout With Warm Pine-nut Dressing And Fennel Puree

Name: Trout With Warm Pine-nut Dressing And Fennel Puree
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams mesclun or baby spinach; 2 Tbsps balsamic vinegar; 59 milliliters canola oil; 7 grams 1/4 cup dried porcini mushrooms (about; 1 medium fennel bulb, cut into thin wedges; 6 garlic cloves, peeled; 59 milliliters pine nuts, preferably Italian; 4 servings Salt and freshly ground black pepper; 4 fillets trout fillets, about 4 ozs each, pin bones removed; 118 milliliters boiling water

Trout With Warm Pine-nut Dressing And Fennel Puree is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe makes 4 servings with 471 calories, 38g of protein, and 31g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of baby spinach, trout, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 58 minutes.

Instructions

Preheat the oven to 425F. Arrange the fennel wedges and 5 of the garlic cloves on a 12-inch sheet of foil and drizzle with 1 tablespoon of the canola oil. Fold the foil into a packet and roast for about 45 minutes, until the packet is sizzling and the fennel and garlic are tender.

Ingredients you will need

Garlic

Canola Oil

Fennel

Equipment you will use

Aluminum Foil

Oven

Transfer the fennel and garlic to a food processor and puree until smooth; season with salt and pepper.Meanwhile, in a microwave-safe container, combine the dried porcini with the boiling water. Microwave on high power for 2 minutes, until the porcini are plumped. In a medium skillet, heat 1 tablespoon of the oil.

Ingredients you will need

Salt And Pepper

Fennel

Garlic

Water

Cooking Oil

Equipment you will use

Food Processor

Microwave

Frying Pan

Add the pine nuts and the remaining 1 clove of garlic and cook over moderate heat until the nuts are golden, about 3 minutes.

Ingredients you will need

Pine Nuts

Garlic

Clove

Nuts

Remove from the heat and strain the porcini liquid into the skillet, stopping before you reach the grit at the bottom. (Reserve the porcini for another use.)

Equipment you will use

Frying Pan

Add the balsamic vinegar and simmer over moderate heat until the liquid is reduced to 2 tablespoons, about 5 minutes; discard the garlic.

Ingredients you will need

Balsamic Vinegar

Garlic

Add 2 tablespoons of the oil and season the dressing with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

Heat the remaining 2 teaspoons of oil in a large nonstick skillet. Season the trout fillets with salt and pepper.

Ingredients you will need

Salt And Pepper

Trout Fillets

Cooking Oil

Equipment you will use

Frying Pan

Add one fillet at a time to the skillet, skin side down; press with a spatula to flatten for 30 seconds. Repeat with the remaining fillets until the pan is full. Cook over moderately high heat until the trout is browned on the bottom and nearly cooked through, about 3 minutes. Flip the fish and cook for 30 seconds longer.

Ingredients you will need

Fish