Gebratenes Forellenfilet mit Fenchel und Baguette bei Choche & Gnüsse - S01 F07

trout fillets

🥗Healthier: salmon fillets

💰Cheaper: tilapia fillets

Tilapia is often less expensive and widely available.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a cost-effective alternative.

baguette

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more fiber, while white bread is usually cheaper.

Start by preparing the blood orange, cutting it into segments.

Heat a skillet over high heat.

Season the trout fillets generously with salt and black pepper.

Place the trout fillets skin-side down in the skillet and cook until crispy.

Flip the fillets carefully and cook the other side until done.

Remove the trout from the skillet and keep warm.

In the same skillet, add minced garlic and sliced fennel; sauté until tender.

Add segments of blood orange to the skillet and mix well.

Drizzle balsamic cream over the dish before serving.

Serve trout fillets with the fennel and blood orange mixture, accompanied by baguette and topped with fresh cress.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens