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Fennel Pollen Sauted Trout Fillet on Parsnip and Apple Puree


Fennel Pollen Sauted Trout Fillet on Parsnip and Apple Puree Recipe

Ingredients:
  • Trout
  • 4 Trout fillets (skin-off and de-boned)
  • teaspoon Fennel Pollen (can be replaced with ground fennel seeds)
  • 1 tablespoon Butter
  • cup White wine
  • 1 Shallot (peeled and cut in small dices)
  • Fresh herbs: finely cut Chives, Parsley and Dill in equal amounts to make 1/8 cup
  • Salt and pepper
  • Parsnip and Apple Puree
  • 2 Parsnips (peeled and cut in inch dices) *It should not yield more then 2 cups.
  • 2 Apples (peeled and cut in inch dices)
  • 1 Shallot (peeled and cut in small dices)
  • 1 tablespoon Butter
  • 2 cups Chicken Stock (Swanson or similar product)
  • cup Heavy Cream
  • Salt and pepper
Directions:
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