Monday, November 15, 2010

Fennel and Onion Gratan with Fennel/Lemon Trout

We found some fresh fennel at the farmers market and thought we would use it for a theme. It has a wonderful fresh, light anise flavor if you have never had fennel before. Start by caramelizing a thinly sliced large onion in 1T of olive oil and 1T butter. You can add a large pinch of sugar to help the process if you wish. When the vegetables are golden brown add 1/2C chicken or vegetable stock and transfer to a baking dish. Top with 1/2C grated Parmesan Cheese and 1/2C bread crumbs. Bake at 350 F for about 20 min. The trout filets (ours comes as the whole fish without the bones or heads) were stuffed with the frawns from the fennel. Squeeze on 2T fresh lemon juice and cook until the flesh is firm and flaky (on the Weber this is about 10 minutes on a side). We served pasta as a side dish simply dressed with lemon juice and butter.



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