6 trout, gutted and cleaned (ask your fishmonger)
olive oil
3 bulbs of fennel, trimmed, cored and finely sliced
200 g Parmesan, grated
sea salt
freshly ground black pepper
100 ml double cream
100 ml white wine
olive oil
3 bulbs of fennel, trimmed, cored and finely sliced
200 g Parmesan, grated
sea salt
freshly ground black pepper
100 ml double cream
100 ml white wine
method
1. Heat the oven to 180°C/gas 4. Rinse the trout under cold water and dry with kitchen paper. Place on a large, lightly oiled baking tray.
2. Lightly oil a large baking dish and layer the fennel with half of the Parmesan, seasoning each layer. Pour the cream and white wine over the top, and sprinkle over the remaining Parmesan.
3. Cover the fennel dish with foil and bake for 20 minutes, then remove the foil and bake for a further 30 minutes. During the second baking, add the fish to the oven and bake these for 20 minutes.
4. Serve the trout on a bed of fennel.
2. Lightly oil a large baking dish and layer the fennel with half of the Parmesan, seasoning each layer. Pour the cream and white wine over the top, and sprinkle over the remaining Parmesan.
3. Cover the fennel dish with foil and bake for 20 minutes, then remove the foil and bake for a further 30 minutes. During the second baking, add the fish to the oven and bake these for 20 minutes.
4. Serve the trout on a bed of fennel.
serving amount
serves 6
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