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