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Joanne Harris, Fran Warde

Trout with Fennel

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • 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

Ingredients

  • 6 trout, gutted and cleaned (ask your fishmonger)
  • olive oil
  • 3 bulbs of fennel, trimmed, cored and finely sliced</

Method

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,

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