Seared Trout with Cucumber & Fennel

By: Hannah Lee Leidy
Photo by Jessica Crawford

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Serves 4

  • 2 english cucumbers, seeded and sliced
  • 4 baby fennel bulbs, sliced, and tops reserved
  • 1 teaspoon fresh dill, chopped, plus 6 whole sprigs
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon shallot, minced
  • 2 teaspoons lemon juice
  • 6 teaspoons brown butter, divided
  • Sea salt and black pepper to taste
  • 4 fillets rainbow trout
  1. In a mixing bowl, combine cucumbers, fennel, chopped dill, parsley, shallot, lemon juice, and 4 teaspoons of brown butter, and season with sea salt and cracked black pepper.
  2. In an iron skillet, heat remaining brown butter until it begins to smoke.
  3. Pat the trout dry with a paper towel. Sear in the skillet skin side down until skin is golden brown and crispy. Turn the trout and cook approximately 1 more minute. Remove and place on a plate.
  4. Top trout with cucumbers and fennel. Garnish fresh dill sprigs and fennel tops. Season with sea salt.

From Celebrating Fatherhood with Scott Crawford.

  • From Scott Crawford, Crawford and Son and Jolie, Raleigh, North Carolina

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