1 pound trout, cut in 4 pieces (450 g)

1 teaspoon fennel seeds, crushed

1 teaspoon mustard seeds, crushed

1 teaspoon dill seeds, crushed

1 teaspoon sea salt

1 teaspoon tellicherry pepper, crushed

1 tablespoon olive oil

Shaved Fennel Salad

1 bulb fennel bulb, thinly sliced

2 stalks celery stalks, thinly sliced

3 tablespoons olive oil

½ juice of a lemon

1 Granny Smith apple, thinly sliced

1 pinch Salt and pepper



1. In a large bowl, mix all the spices with the olive oil. Coat each piece of trout with the spice mixture.

2. In a non-stick pan, sear the trout on the skin side 1 minute until crispy. Flip and cook on the other side for 30 seconds or longer if you prefer it well done. Keep warm.

Shaved Fennel Salad

1. Mix all the ingredients together. Garnish the trout with the shaved fennel salad.

See more: Appetizer, Fall, Fish, Fry, Quick and Easy

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