Whole Trout stuffed with Pancetta & Fennel – Kate Liquorish

Kate Liquorishs Whole Trout stuffed with Pancetta and FennelKate Liquorish’s Whole Trout
stuffed with Pancetta & Fennel

Kate says: “My recent trip to Italy meant the most decadent food markets, the best tomatoes, the most unbelievable cheese and the most outrageous, fresh pasta. I came back a little heavier than expected… But, my favourite meal of the trip had to be the whole stuffed Trout I made for lunch one day. I got up early in the morning and set off to the fish shop and to my glee I found the freshest, plumpest trout I’d set my eyes on in eons. I had to have it. And, since I was in Italy, I thought to pair it with some magical Italian ingredients: pancetta and fennel. Simple, but out of this world good.

I served mine with a simple rocket salad and a loaf of ciabatta. Heaven!”

Whole Trout stuffed with Pancetta & Fennel

serves 2 to 3

Ingredients
1 Whole Trout (filleted and descaled)
100g Pancetta lardons
1 large head Fennel (Sliced)
2 cloves Garlic (finely sliced)
Zest of 1 Lemon
1 Tbsp chopped fresh Parsley
Olive oil
Pepper
Salt
250ml White Wine

Serve with lemon wedges, bread and salad

Method
Preheat the oven to 200*C.

Put a little olive in a large frying pan and fry the lardons and fennel together until the fennel has softened and the lardons are beginning to crisp. Add the garlic, lemon zest, a good grinding of pepper and the parsley and fry for a further minute.

Stuff the trout with as much of the mixture as you can, then spoon the remaining mixture into an oven-proof dish and top with the stuffed trout.

Pour over the wine, season and drizzle over a dash more olive oil.

Bake uncovered for approximately 25 minutes or until the trout is just cooked through. (Cooking time depends on the size of your trout, but should be between 18 and 30 minutes.)

Michael’s wine recommendations – CLICK HERE

Chenin Blanc Rachelsfontein

Blanc de Noir 2015

KATE LIQUORISHKate Liquorish

Writer/actress/cook/foodie.

Food fascinates me. It always has and it always will.

An actress by profession – and what an interesting profession it can be – I have had the joy (and the pain) of a lot of free time between work/auditions/post-audition-drinking… and in this time, I found myself cooking.

It quickly snowballed; dinner at home became dinner for friends became dinner for 12 became a party and a wedding and before I knew it I was working as a caterer and kept being asked for my recipes, but I’d never taken the time to write them down. Then one day a friend persuaded me to start a blog…so I did…and here I am.

To try a new recipe, to throw a dinner party, to drink delicious wines, to bake, to grill, to toss, to fry, to try and fail, to live and learn, TO SHARE…this is what I love.

Visit Kate’s Website – CLICK HERE

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January 21st, 2016|Categories: Recipes|Tags: , , |