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Diet Types: Dairy Free, Wheat Free
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Ingredients:
1 pound boneless trout, butterflied, heads and tails removed1 shallot, finely diced1/2 cup fresh orange juice2 tablespoons Mirin, or other sweet cooking wine2 teaspoons fennel seeds1/2 cup walnut pieces1/4 cup sugar1/4 teaspoon salt1/2 teaspoon five spice powder1 tablespoon egg white, lightly beaten1 teaspoon walnut oil2 oranges, peeled and sliced into 3/8" thick slices, reserving 4 for garnish1 large bulb fennel, very thinly sliced, plus a few feathery fronds for garnish2 bunches watercress, tough stems removed
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Serves: 4
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Cooking Time: Over one hour |
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| Instructions: |
| Coat a non-stick skillet with canola cooking spray. Saute trout over medium high heat, skin side down, until just golden and slightly crisp, about 4 minutes. Turn once and cook an additional 4 minutes. Place trout skin side down in a shallow dish and set aside.In a nonstick skillet, lightly saute shallots until just softened, but not browned. Combine shallots, orange juice, Mirin and fennel seeds and pour over trout. Cover and refrigerate for at least one hour or overnight.
While trout is marinating, preheat oven to 250 degrees. In a small bowl combine walnuts with sugar, salt, five spice powder and egg white. Spread on a non-stick baking pan and bake until golden and most of the liquid is dried, stirring occasionally; about 45-60 minutes. Cool nuts to room temperature. Break apart nuts that may stick together. Remove trout from marinade. Remove and discard skin; separate to create 4 equal fillets. Set aside and allow to come to room temp. Reserve 2 Tbs of the marinade and combine with walnut oil to make salad dressing. In a large bowl, combine orange slices, fennel, watercress and dressing. Toss. Divide among 4 plates, top each with a trout fillet and sprinkle walnuts over all. Garnish with orange slices and fennel. Serve immediately.
Contains 2.14g Omega-3s. |
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