Trout with Warm Pine-Nut Dressing and Fennel Puree

Name: Trout with Warm Pine-Nut Dressing and Fennel Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium fennel bulb, cut into thin wedges; 6 garlic cloves, peeled; 1/4 cup plus 2 teaspoons canola oil; Salt and freshly ground black pepper; 1/4 cup dried porcini mushrooms (about 1/4 ounce); 1/2 cup boiling water; 1/4 cup pine nuts, preferably Italian; 1 1/2 tablespoons balsamic vinegar; 4 trout fillets, about 4 ounces each, pin bones removed; 2 ounces mesclun

Servings: persons

1
Preheat the oven to 425.
2
Arrange the fennel wedges and 5 of the garlic cloves on a 12-inch sheet of foil and drizzle with 1 tablespoon of the canola oil.
3
Fold the foil into a packet and roast for about 45 minutes, until the packet is sizzling and the fennel and garlic are tender.
4
Transfer the fennel and garlic to a food processor and puree until smooth; season with salt and pepper.
5
Meanwhile, in a microwave-safe container, combine the dried porcini with the boiling water.
6
Microwave on high power for 2 minutes, until the porcini are plumped.
7
In a medium skillet, heat 1 tablespoon of the oil.
8
Add the pine nuts and the remaining 1 clove of garlic and cook over moderate heat until the nuts are golden, about 3 minutes.
9
Remove from the heat and strain the porcini liquid into the skillet, stopping before you reach the grit at the bottom.
10
(Reserve the porcini for another use.)
11
Add the balsamic vinegar and simmer over moderate heat until the liquid is reduced to 2 tablespoons, about 5 minutes; discard the garlic.
12
Add 2 tablespoons of the oil and season the dressing with salt and pepper.
13
Heat the remaining 2 teaspoons of oil in a large nonstick skillet.
14
Season the trout fillets with salt and pepper.
15
Add one fillet at a time to the skillet, skin side down; press with a spatula to flatten for 30 seconds.
16
Repeat with the remaining fillets until the pan is full.
17
Cook over moderately high heat until the trout is browned on the bottom and nearly cooked through, about 3 minutes.
18
Flip the fish and cook for 30 seconds longer.
19
Spread the fennel puree on plates and top with the trout.
20
Drizzle half of the dressing on top.
21
Add the greens to the remaining dressing in the skillet and toss to coat.
22
Mound the greens on the fish and serve.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium fennel bulb, cut into thin wedges, 6 garlic cloves, peeled, 1/4 cup plus 2 teaspoons canola oil, Salt and freshly ground black pepper, and more.

Yes, Trout with Warm Pine-Nut Dressing and Fennel Puree falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!