Towy Valley Trout With Fennel And Citrus Salad

Towy Valley Trout with Fennel and Citrus Salad is a refreshing and light dish that highlights the flavors of Carmarthenshire cuisine. The delicate trout is paired with the crispness of fennel and the brightness of citrus, creating a perfect balance of flavors.

Towy Valley Trout With Fennel And Citrus Salad

Ingredients

  • 4 Towy Valley trout fillets
  • 2 fennel bulbs, thinly sliced
  • 2 oranges, segmented
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Season the trout fillets with salt and pepper.
  2. Heat olive oil in a pan over medium heat.
  3. Cook the trout fillets for 3-4 minutes on each side until golden and cooked through.
  4. In a bowl, combine the sliced fennel, orange segments, and lemon juice. Toss to mix.
  5. Season the fennel and citrus salad with salt and pepper.
  6. Serve the cooked trout fillets with the fennel and citrus salad on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
25g
Fat
12g
Carbohydrates
10g

Supplies

Medium-sized pan Bowl

Tools

Chef's knife Cutting board Tongs

Serving suggestions

Towy Valley Trout with Fennel and Citrus Salad pairs well with a side of new potatoes and a glass of crisp white wine.

Tips & tricks

For a burst of freshness, squeeze extra lemon juice over the trout just before serving.

Cost

$20