Joanne Harris, Fran Warde
1 hr 10
By Joanne Harris and Fran Warde
Fennel gives a spicy aniseed flavour to this rich and creamy dish: Truite au Fenouil
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,