Crispy Trout Starter
Easy, Moderate, Complex
Yield : 4 servings
Ingredients
- For the trout:
- 1 lb trout, cut in 4 pieces (450 g)
- 1 teaspoon fennel seeds, crushed (5 ml)
- 1 teaspoon mustard seeds, crushed (5 ml)
- 1 teaspoon dill seeds, crushed (5 ml)
- 1 teaspoon sea salt (5 ml)
- 1 teaspoon tellicherry pepper, crushed (5 ml)
- 1 tablespoon olive oil (15 ml)
- Canola oil for cooking
- For the shaved fennel salad:
- 1 fennel bulb, thinly sliced
- 2 celery stalks, thinly sliced
- 3 tablespoons olive oil (45 ml)
- Juice of 1/2 lemon
- 1 Granny Smith apple, thinly sliced
- Salt and pepper
Method
- In a large bowl, mix all the spices with the olive oil. Coat each piece of trout with the spice mixture.
- In a non-stick pan, sear the trout on the skin side 1 minute until crispy. Flip and cook on the other side for 30 seconds or longer if you prefer it well done. Keep warm.
- For the fennel salad, mix all the ingredients together. Garnish the trout with the shaved fennel salad.