Roast trout with fennel and lemon

I roasted the trout with lemon juice, olive oil, butter, seasoning, thyme, and spread over some finely sliced fennel. Wrapped it in foil and roasted for 25 minutes.

The fennel needed pre-cooking, and the texture wasn't soft and sweet as I'd wanted. Ideally I would blanch and griddle it first, then add to the fish parcel.

The dish was good tho' as the trout was just beautiful. Served with brown basmati and wild rice, kale and spinach and some leftover roasted tomatoes.

Hot trout salad with fennel

 Set up the trout to roast in the oven - wrapped in foil with lemon, salt, olive oil, pepper, parsley, fennel seeds.

Steam some Charlotte potatoes.

Make a dressing with lemon juice, lemon zest, red wine vinegar, olive oil, seasoning.

Assemble the salad - spinach, baby leaves from living salad box, fennel - finely sliced.



When the potatoes are cooked, immediately coat them in the dressing. Then add potatoes and dressing over the greens.
Flake the trout, and pour the roasting juices from the foil into the salad.

Place the trout on top of the salad. Garnish with long stems of parsley.

The fennel and potatoes pick up a lot of the dressing flavour, and the fish was superb. A light, tasty winter salad.

Pizzas! fennel lemon salad

Pizzas are always a bit of an excitement. The dough is just so lovely when super fresh.
I made two types -
 - Tomato, mozzerella, chorizo, roasted pepper, basil.
 - Tomato, pecorino, mozzerella, salami, rocket

The dough was from River Cafe (as before) and includes rye flour - which gives great flavour.
The ones with roasted peppers were exceptionally delicious. The sweetness alongside the chorizo was very good.

I also made a fennel salad alongside to cut through the pizza sweetness and saltiness: with very very finely sliced fennel, lemon juice, olive oil, seasoning. Sharp, cutting - just what I wanted.