Fennel-Stuffed Rainbow Trout with Brown Butter and Dandelion Green

Fennel-Stuffed Rainbow Trout with Brown Butter and Dandelion Green
Photo by Scott Phillips


  • ½ cup chopped fresh flat-leaf parsley
  • 7 Tbs. extra-virgin olive oil; more for brushing
  • Kosher salt and freshly ground black pepper
  • 1 large lemon, cut into 12 thin slices
  • 2 leeks, trimmed, halved lengthwise, and cleaned
  • 2 tsp. lemon zest
  • ¼ cup fresh lemon juice (from 1 large)
  • + 11 more ingredients
    • ½ cup toasted almonds, coarsely chopped
    • 6 oz. (about 1 bunch) scallions, trimmed
    • ½ tsp. finely chopped fresh rosemary
    • 1 medium (about 10 oz.) fennel bulb, trimmed, cored, and thinly sliced lengthwise, preferably on a mandoline
    • 4 10- to 11-oz. whole rainbow trout, scaled, gutted, and boned, heads and tails intact
    • ½ tsp. crushed red pepper flakes
    • 1 medium yellow onion, peeled and thinly sliced, preferably on a mandoline
    • 2 tsp. whole-grain mustard
    • 4 oz. dandelion greens
    • 4 oz. (½ cup) unsalted butter
    • Cooking spray

Heat a gas or charcoal grill to medium high (400°F to 475°F). Heat 3 Tbs. of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the fennel and onion and cook until softened, about 10 minutes. Remove from the heat and mix in 1/2 tsp. of the red pepper flakes and the ro...

View full recipe at Fine Cooking


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