Seared Trout w/Bulgur, Fennel, Radish + Creamy Mustard Dressing

Name: Seared Trout w/Bulgur, Fennel, Radish + Creamy Mustard Dressing
Ingredients: 5 sprigs parsley, coarsely chopped; 5 sprigs dill, coarsely chopped; 1 cup [150 g] bulgur wheat; Neutral oil; Olive oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Four 5 oz [150 g] lake trout fillets, skin on; 1 head fennel (about 8 oz [225 g]), shaved thinly on a mandoline or with a sharp knife; 8 radishes (about 12 oz [340 g]), greens removed and cut in halves or quarters; 1 recipe Creamy Mustard Dressing

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Lake trout is one of my favorite Great Lakes fish; feel free to substitute any slightly fatty fish of preference. The combination of bulgur, vegetables, and dressing also makes a great salad on its own for light lunches, picnics, or potlucks. No fish required.

Ingredients

1 cup [150 g] bulgur wheat
5 sprigs dill, coarsely chopped

Lunch
Pescatarian
Gluten-free

Method

Boil 1 cup [250 ml] of water. Transfer to a small bowl and immediately add the bulgur. Cover and let the grain rehydrate, checking after 10 minutes.

When the bulgur reaches your desired texture (I like it a bit chewy, but not stuck-in-your-teeth gritty), drain off any excess water. While the bulgur is still warm, add the dill and parsley, a pinch or two of salt and black pepper, and a h