Mountain Trout with Celery, Leek, and Fennel Compote

Mountain Trout with Celery, Leek, and Fennel Compote
Staff Writer
Borgata Hotel Casino & Spa

TK

4
Servings
785
Calories Per Serving
Deliver Ingredients

Ingredients

  • trout fillets, skin on
  • 2  Cups  all-purpose flour
  • 1  Cup  diced leeks, greens removed, washed
  • 1  Cup  diced fennel
  • 1  Cup  diced celery
  • cloves garlic, peeled
  • 1/2  Cup  olive oil
  • 2  Tablespoons  unsalted butter
  • 1/4  Cup  white wine
  • Salt and pepper, to taste

Directions

Heat a medium-sized, heavy-bottom casserole for 2 minutes over medium heat. Add ½ of the olive oil and heat for 20-30 seconds. Add the diced fennel, leeks, and celery. Add a pinch of salt and the fresh garlic cloves. Sauté the vegetable mixture for 3-4 minutes and then lower the flame. Cook the vegetable mixture gently until the vegetables soften, approximately 20 minutes. Stir the vegetables every 5 minutes or so. 

Season the trout fillets with salt and pepper and dredge in flour. Heat a large skillet over medium flame for 2-3 minutes. Add the remaining olive oil. Place the trout in the pan skin side down and sauté both sides until golden brown, about 3-4 minutes a side. Remove the trout to a paper towel and then to serving plates. Pour out the extra oil and add the wine to the hot pan. Let it boil a bit and add the butter. Spoon the butter and wine reduction from the hot pan onto the cooked trout. Spoon some of the cooked vegetables as a garnish.

Nutritional Facts

Total Fat
28g
40%
Saturated Fat
22g
92%
Cholesterol
96mg
32%
Carbohydrate, by difference
82g
63%
Protein
48g
100%
Calcium, Ca
64mg
6%
Choline, total
11mg
3%
Fiber, total dietary
3g
12%
Fluoride, F
25µg
1%
Folate, total
192µg
48%
Iron, Fe
7mg
39%
Magnesium, Mg
25mg
8%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Phosphorus, P
118mg
17%
Riboflavin
1mg
91%
Selenium, Se
34µg
62%
Sodium, Na
656mg
44%
Thiamin
1mg
91%
Water
23g
1%
Zinc, Zn
1mg
13%

Trout Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Trout Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.