Restaurants›The Publican›Roasted Lake Trout Recipe

Roasted Lake Trout Recipe

Inspired by The Publican
Time40m
Serves4

braised fennel, saffron aioli

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Ingredients

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Roasted Lake Trout with Braised Fennel and Saffron Aioli

Method

Preparation and Cooking Instructions

1

Prepare the Trout

Preheat the oven to 400°F (200°C). Rinse the lake trout fillets under cold water and pat them dry with paper towels. Brush both sides of the fillets with olive oil and season with salt and black pepper. Squeeze the juice of half the lemon over the fillets.

2

Roast the Trout

Place the seasoned trout fillets on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.

3

Braised Fennel

While the trout is roasting, prepare the braised fennel. Slice the fennel bulb thinly. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced fennel and minced garlic (finely chop the garlic cloves). Sauté for about 5 minutes until the fennel starts to soften.

4

Add the Broth

Pour in the vegetable broth and bring to a simmer. Cover the skillet and cook for about 10 minutes, or until the fennel is tender. Season with salt and pepper to taste.

5

Make the Saffron Aioli

In a small bowl, combine the mayonnaise, saffron threads (soaked in a tablespoon of warm water), and paprika. Mix well until combined. Adjust seasoning to taste.

6

Serve

Once the trout is cooked, serve it on a plate alongside the braised fennel. Drizzle with saffron aioli and garnish with lemon wedges.