Truite de Mer au Fenouil et à la Crème de L’Oseille

Name: Truite de Mer au Fenouil et à la Crème de L’Oseille (Salmon Trout with Fresh Fennel and Sorrel Cream)
Yield: Serves 6–8
Cuisine: French
Ingredients: a sliver of garlic, crushed; ½ teaspoon lemon zest and juice of ½ lemon; ½ teaspoon lemon zest and juice of ½ lemon; 1¾ cups sorrel leaves trimmed of all tough stems; a dash of balsamic vinegar or white wine vinegar; 1¼ cups heavy cream; salt, freshly ground black pepper; salt, freshly ground black pepper; ⅔ cup dry white wine; a good-sized bunch of fresh fennel fronds; salt; 3–4 lb salmon trout, cleaned; a dash of balsamic vinegar or white wine vinegar

Salmon Trout with Fresh Fennel and Sorrel Cream

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Salmon or sea trout is a particularly fine fish which is shown to best advantage when cooked whole and served cold. Its delicate taste and texture is complemented by the pale green sorrel cream. The completed dish with its garnish of feathery fennel makes a beautiful center-piece for a buffet lunch or supper party.

Ingredients

3–4 lb salmon trout, cleaned
salt
a good-sized bunch of fresh fennel fronds

Method

Cover your longest oven tray or roasting pan with a double thickness of foil which is large enough to enclose the salmon trout. Season the inside of the fish with a little salt and tuck in some fronds of fennel. Make a bed of fennel on the foil and place the fish on it. Lay more fennel on top of the fish and pour over the wine. Enclose the fish in the foil.