Dab, trout, hot salad

After seeing the Fish programmes on Channel 4, when I spotted Dab on sale in Sainsbury's, I bought one to try. It was very cheap, £1.11 for a fish.
I roasted it whole, along with some trout, in a little white wine, butter, lemon, bay leaf, s+p.
When I started to remove the flesh from the bone, there was a large section which was hard, and odd. I think its the roe. I skipped it, which meant there was very little eating to be had from the fish - you'd need lots of them. The white flesh was delicate and nice tho'.
I served it with Batavia lettuce, hot potatoes in lemon juice, zest, red wine vinegar, s+p - and the roasting juices. Tasty.

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.