Ingredients
Method
- 1 large whole fresh trout (about 2kg), gutted and cleaned
- 2 lemons, thinly sliced
- 6 cloves garlic, crushed
- 10 g fresh dill or Italian parsley
- 4 T butter
- 4 T olive oil
- Sea salt flakes and black pepper, to taste
- 1 fennel bulb, cut into chunks
- 400 g can Cannellini beans in brine, drained
Method
Ingredients
1. Preheat the oven to 200ºC. Place the trout roast on a large baking tray. Stuff with the lemons, garlic, herbs and butter. Drizzle with half the olive oil and season the skin and stuffing with salt and pepper. Cook for about 20 minutes.
2. Add the fennel bulb chunks and continue to cook for 10 – 15 minutes, at 180ºC or until cooked, yet firm.
3. Heat a large pan over high heat. Once searing hot, add the cannellini beans in batches and cook until crispy. Remove from the pan and season with salt. Repeat until all the beans are done.
Photography: Jan Ras
Production: Marcelle van Rooyen
Food assistant: Bianca Jones
You can now enjoy trout with every meal, from trout rashers and cold-smoked trout ribbons for breakfast, poached or hot-smoked trout portions for lunch, to filleted rainbow trout portions for dinner. Woolworths is Fishing for the Future: it is committed to procuring and selling seafood from responsible sources in its drive to support sustainable seafood. All fish are measured and inspected to ensure optimal quality.
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