Trout with Parsley & Fennel Seed Butter

Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

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Ingredients

  • 4 trout
  • 60 ml (2 fl oz/¼ cup) oli

Method

Score the skin of the cleaned trout and rub the fish with a mixture of olive oil, 1 garlic clove, pepper, salt, and half of the chopped parsley. Fill the cavities with the lemon slices. Wrap in aluminium foil.

Make herb butter in the food processor: combine the butter, fennel seeds, reserved parsley and garlic, salt and pepper into a smooth mixture. Roll the butter in a sheet of plastic