Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 bulb of fennel
- 1tablespoons parsley
- 1 lemon, juiced (to serve)
- 1tablespoons wholegrain mustard
- 6tablespoons low fat crème fraiche
- 1 handful rocket leaves
- 2 Kanzi apples
- 4 small trout filleted, scaled and pin bones
- 2tablespoons olive oil
- 1/4 celeriac, peeled
Method
Step 1 of 8
Finely slice the fennel and place in a bowl.
Step 2 of 8
Wash the apple then coarsely grate, leaving the skin on, then grate the celeriac.
Step 3 of 8
Mix everything together, along with the crème fraiche, lemon juice and mustard. Set to one side in the fridge for an hour or 2.
Step 4 of 8
When ready to serve, stir in the parsley and rocket and season with pepper.
Step 5 of 8
Preheat the grill. Brush the skin of the trout with a little olive oil, season then place skin side up on a baking tray.
Step 6 of 8
Place under the grill and cook for 4 minutes until the skin is crispy.
Step 7 of 8
Turn the fish and cook for a further 2 minutes on the flesh side or until cooked through
Step 8 of 8
Serve the trout with your Kanzi apple remoulade.
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