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Ingredients
- 1 lrg Fresh rainbow trout (2-3 lb) head left on if you like
- 1/2 c. Dry white wine
- 1 x Lemon, cut in slices
- 4 x Fennel sprigs (up to 6) (the feathery fronds)
- 2 Tbsp. Butter, cut in small pcs
- 1/3 c. Unsalted butter
- 1/2 sm Lemon, juice of Salt and pepper, to taste
- 1 Tbsp. Minced fresh fennel leaves
Directions
- Wash and clean trout thoroughly, scraping skin with a dull knife. Pat dry.
- Cut off fins with scissors or possibly 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 in wine and top with remaining lemon slices, fennel sprigs and butter.
- Bake at 350 F. till fish flakes when tested with a fork (12 to 15 min, depending upon size of trout.) Baste periodically.
- Meanwhile, make meuniere butter: In a small, heavy saucepan, heat butter.
- Cook slowly over low heat, shaking pan vigorously, till butter is a light brown nut color. Add in lemon juice, salt, pepper and minced fennel and serve at once, poured over baked trout.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 512g | |
| Recipe makes 2 servings | |
| Calories 588 | |
| Calories from Fat 396 | 67% |
| Total Fat 45.09g | 56% |
| Saturated Fat 27.35g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 279mg | 12% |
| Potassium 1684mg | 48% |
| Total Carbs 28.49g | 8% |
| Dietary Fiber 11.2g | 37% |
| Sugars 1.07g | 1% |
| Protein 13.18g | 21% |
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