Ned Ludd's Stuffed Ruby Trout, Fennel, Scallions, and Herbs

20121005-224509-cook-the-book-stuffed-trout

Course Main Dishes Prep Time 30m Total Time 30m

Ingredients in this Recipe

1 teaspoon ground fennel seeds
1/2 cup flat leaf parsley, stemmed and chopped
1/2 teaspoon ground brown mustard seeds
1/2 teaspoon ground white pepper
1/2 teaspoon ground yellow mustard seeds
2 bunches green onion, trimmed and halved through the stalk
2 fennel bulbs, halved, cored, and thinly sliced, plus fronds
2 radishes, thinly sliced
2 tablespoons chives, chopped
2 tablespoons tarragon, stemmed and roughly chopped
4 lemons, 2 halved lengthwise and thinly sliced, 2 halved for juicing
4 whole ruby trout, deboned (steelhead or rainbow also acceptable)
Extra virgin olive oil, to finish
Sea salt, to taste

Recipe Preparation

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