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Trout with fennel remoulade

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

Trout:

• 1 whole trout (about 1½-2 kg), or any whole fish, gutted and scaled
• 1 bulb fennel, thinly sliced
• Few slices orange and lemon, thinly sliced
• Juice of 1 large lemon
• Salt and milled pepper
• Oil

Fennel remoulade:

• 1 bulb fennel, finely sliced
• 4 spring onions, finely sliced
• Handful fennel fronds, chopped
• Handful parsley
• ½ cup (125ml) yoghurt
• ¼ cup (¼ cup) mayonnaise
• 1 tbsp (15ml) Dijon mustard
• Squeeze of lemon juice
• Salt and milled pepper

Preparation method

  1. Wash trout well.
  2. Stuff trout cavity with fennel and citrus slices, add a squeeze of lemon and season well.
  3. Rub skin with oil.
  4. Wrap fish in 8 sheets of wet newspaper.
  5. Cook over medium coals until the paper burns on each side – a total of about 20-30 minutes, depending on size of fish.
  6. Mix remoulade ingredients together, and serve with fish.