Tuesday : Trout and Fennel

This improv came about because I happened to find some nice looking rainbow trout fillets (farmed, organic) at the Coop.

The fish I did really simply: seasoned with salt, pepper, cayenne, and crushed fennel and then breaded with the usual flour-egg-bread crumbs process. Shallow fried in neutral oil, served with lime wedges.

As accompaniments I braised some fennel with olive oil and beef bouillon and sauteed some new potatoes in clarified butter.

The food was all good, but the big winner was the potatoes. These were from our biokiste and were just fantastically flavorful. The fish had decent texture and some flavor, which is more than I normally expect from farmed trout.

We also had a green salad.