1 large fresh rainbow trout (2-3 lb) - head, left on if desired
1/2 cup dry white wine
1 lemon, cut in slices
4 fennel sprigs (up to 6) - (the feat, hery fronds)
2 tbsp butter, cut in small pieces
MEUNIERE BUTTER WITH FENNEL
1/3 cup unsalted butter
1/2 small lemon, juice of
1 salt and pepper, to taste
1 tbsp chopped fresh fennel leaves
Directions
Wash and clean trout thoroughly, scraping skin with a dull knife. Pat
dry. Cut off fins with scissors or sharp knife and trim tails.
Place trout in a greased oblong baking dish. Place half the lemon
slices, half the fennel sprigs and some butter inside prepared trout.
Add wine and top with remaining lemon slices, fennel sprigs and
butter.
Bake at 350 F. until fish flakes when tested with a fork (12 to 15
minutes, depending upon size of trout.) Baste periodically.
Meanwhile, make meuniere butter: In a small, heavy saucepan, melt
butter. Cook slowly over low heat, shaking pan vigorously, until
butter is a light brown nut color. Add lemon juice, salt, pepper and
chopped fennel and serve at once, poured over baked trout.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 46. ISBN 0-88862-788-2.
Typed for you by Cathy Harned.
Servings: 2 servings
Baked Trout With Fennel Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Historians have traced the existance of recipes back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and possibly even further. In practice though, generally, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As our culinary historical trip moves on a few more years there are some recipe books published in the 1300s : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian food that appears on menues today, but instead descriptions of the types of meals prepared for the rich and wealthy people of that time. Over the following few hundred years, the powerful families of Europe competed with each other to offer the most extravagent banquests, and consequentially cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cooking books were in great demand, as a result of better eduction, more free time and being a little richer. Like it or not, the introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Baked Trout With Fennel recipe.
