Baked Rainbow Trout with Warm Potato Salad & Thai Spiced Fennel
My boyfriend and brother in law Jack went on a very successful fly fishing trip to Syon Park in west London last Sunday and returned with two lovely rainbow trout each.
The Thai spiced fennel was a bit of an invention (and an excuse to use my new food processor given to me by my lovely Harry for Christmas) but was really delicious and I shall definitely be making it again. It worked really well with the fish but would taste great with some spicy grilled pork chops too.
Thai Spiced Fennel
1 Large bulb of fennel
2 medium carrots, peeled
1 stick celery (optional)
1 small bunch coriander, roughly chopped
Juice of one lime
1/2 tbsp fish sauce
1 tbsp sesame oil
A dash of hot sauce, Or a small green chili. Try and find a sauce that doesn't use vinegar as its base. I have started to use this brand called El Yucateco given to me by my cousins lovely wife Jayla and am addicted to the green one...
Grate the fennel, carrots and celery in a food processor (Grating fennel is very hard work by hand and will go to mush). Add the coriander, stir in the dressing and set aside.
1 large bunch of parsley
2 bay leaves
Slice the fish down the middle from the tail to the gills and remove all the insides. Scrape the cavity clean with lots of cold running water. These two fish were both full of eggs and though I have never worked with fresh roe before I have found a great site here to make my own trout caviar.
Once the fish is ready lay it on some foil in a large baking tin. Stuff with the whole bunch of parsley and some large slices of lemon. Squeeze the rest of the lemon over the top and add the squeezed half to the tin as well. Sprinkle with salt and pepper and throw in the bay leaves. Cover and seal with another piece of foil and bake at 180 degrees for roughly 30minutes. Check if the fish is cooked by pressing on the flesh, if it flakes at all under the pressure it is cooked.
Warm Potato Salad
1 tbsp Mayonnaise
Juice of half a lemon
1/2 clove of garlic
1 small bunch of parsley
1 tbsp good olive oil
In a small blender blitz the mayo with the garlic, parsley and olive oil. Season to taste with the lemon, salt and pepper. When the potatoes are cooked slice immediately and add to the dressing. Serve warm.