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Fennel Pollen Sauteed Trout Fillet On Parsnip And Apple Puree

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Fennel Pollen Sauteed Trout Fillet On Parsnip And Apple Puree

Ingredients

  • trout
  • 4 trout fillets (skin-off and de-boned)
  • ½ teaspoon fennel pollen (can be replaced with ground fennel seeds)
  • 1 tablespoon butter
  • ¼ cup white wine
  • 1 shallot (peeled and cut in small dices)
  • salt and pepper
  • parsnip and apple puree
  • 2 parsnips (peeled and cut in ½ inch dices)
  • 2 apples (peeled and cut in ½ inch dices)
  • 1 shallot (peeled and cut in small dices)
  • 1 tablespoon butter
  • 2 cups chicken stock (swanson or similar product)
  • ½ cup heavy cream
  • salt and pepper
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Published 2014-09-09 18:54:32 (2 years ago).

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