Photo: Matheus Cenali
Fennel Pollen Sautéed Trout Fillet on Parsnip and Apple Puree
16 ingredients
15 min + 30 min
4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
539
Calories
35g
Protein
21g
Fat
50g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Trout | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Trout
- 4 Trout fillets (skin-off and de-boned)
- ½ teaspoon Fennel Pollen (can be replaced with ground fennel seeds)
- 1 tablespoon Butter
- ¼ 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 ½ inch dices) *It should not yield more then 2 cups.
- 2 Apples (peeled and cut in ½ inch dices)
- 1 Shallot (peeled and cut in small dices)
- 1 tablespoon Butter
- 2 cups Chicken Stock (Swanson or similar product)
- ½ cup Heavy Cream
- Salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes