Trout with Fennel

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Fennel gives a spicy aniseed flavour to this rich and creamy dish: Truite au Fenouil


  • 6 trout, gutted and cleaned (ask your fishmonger)
  • olive oil
  • 3 bulbs of fennel, trimmed, cored and finely sliced
  • 200 g Parmesan, grated
  • sea salt
  • freshly ground black pepper
  • 100 ml double cream
  • 100 ml white wine


    Heat the oven to 180°C/gas 4. Rinse the trout under cold water and dry with kitchen paper. Place on a large, lightly oiled baking tray.

    Lightly oil a large baking dish and layer the fennel with half of the Parmesan, seasoning each layer. Pour the cream and white wine over the top, and sprinkle over the remaining Parmesan.

    Cover the fennel dish with foil and bake for 20 minutes, then remove the foil and bake for a further 30 minutes. During the second baking, add the fish to the oven and bake these for 20 minutes.

    Serve the trout on a bed of fennel.