Trout with Fennel & Lemon Served with Fettuccine Limone
I love serving a whole roasted trout – it is a very sexy way to serve fish, and cooking fish on the bone is a great way to keep it moist and give it a great texture.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 40 mins
400 g dried fettuccine pasta
2 C (500 ml) pouring cream
50 g butter, cubed
1 small bunch Italian flat-leaf parsley
1 x 1.5 kg fresh salmon trout, gutted
extra virgin olive oil
sea salt and freshly milled black pepper
2 large bulbs fennel
Cook the pasta in salted water as per packet instructions until el dente. Keep to one side.
To make the sauce, place the cream in a saucepan and finely grate the zest of 1 lemon into the cream using a microplane or very fine grater. Squeeze the juice of both lemons into the pan and reduce the contents by one-third. Strain into a clean saucepan, place back onto the heat and whisk in the butter, one cube at a time. Keep to one side until ready to serve.
Preheat the oven to 180 °C.
Wipe the cavity of the fish clean with paper towel. Drizzle the cavity and skin with extra virgin olive oil and season with sea salt and freshly milled black pepper. Wash the fennel and the lemon. Remove the fennel fronds (the top part) and place on a baking tray or oven dish large enough to fit the trout. Cut the fennel bulbs and lemon into thin slices and place inside the cavity of the fish. Drizzle with another dash of olive oil and place in the oven for approximately 30 minutes. Insert the tip of a paring knife into the top of the back of the fish – if the fish is cooked the knife will penetrate fairly easily and without resistance.
When ready to serve, bring the pasta sauce to a light simmer and toss the pasta into the sauce. Chop the parsley just before serving and add it to the pasta and sauce. Season to taste with salt and pepper and serve with the roasted trout.
If pasta is not your thing, try a salad with roasted zucchini and a crème fraîche dressing