Trout with Fennel and Apple Salad

Trout with fennel and apple salad

Trout with Fennel and Apple Salad is an exciting dish with sweetness from nuts and dried fruits, crunch from the salad, and a smooth yogurt dressing that nicely complement the dish! A fish course that will impress friends and family. All of our recipes are sourced from godfisk.no

Photo: Josefin Linder - Sporenstrek

Method

Place potatoes in an ovenproof dish and pour over oil, lemon juice, and butter. Season with salt, pepper, and a handful of finely chopped thyme. Roast in the oven at about 200°C for 40 minutes. Turn well during cooking.
Thinly slice fennel with a mandoline and place in a bowl of cold water. This makes it extra crispy. Cut the apple into wedges and add to a bowl with lemon juice.
Mix yogurt with herbs, lemon juice, salt, and pepper.
Coarsely chop hazelnuts and toast them in a dry skillet until golden. Add cranberries and honey and toss well. If you don't have cranberries, you can use raisins. Set aside.
Pour oil into a skillet and place the trout fillets skin-side down. Cook for a few minutes, then add butter, crushed garlic, and rosemary. Use a spoon to pour the hot butter over the fish repeatedly. Cook the trout this way until done. No need to flip it.
Drain the fennel and place it on a plate with apple, baby spinach, and lemon juice. Toss well.
Serve the trout with fennel and apple salad, roasted potatoes, yogurt dressing, and top the fish with the warm sweet nut mixture.

Tip:If you have blackcurrant jam in the pantry, stir a tablespoon into the yogurt dressing for an exciting autumn flavor.

Trout with fennel and apple salad

Ingredients

Fennel Salad

Oven-baked potatoes

Yogurt Dressing

Method

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