Mountain Trout with Celery, Leek, and Fennel Compote

Mountain Trout with Celery, Leek, and Fennel Compote
Staff Writer

Borgata Hotel Casino & Spa



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.


Calories per serving:

665 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 38g 59%
  • Carbs 55g 18%
  • Saturated 9g 43%
  • Fiber 3g 14%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 23g
  • Polyunsaturated 5g
  • Protein 23g 47%
  • Cholesterol 62mg 21%
  • Sodium 83mg 3%
  • Calcium 74mg 7%
  • Magnesium 49mg 12%
  • Potassium 596mg 17%
  • Iron 4mg 23%
  • Zinc 1mg 6%
  • Phosphorus 279mg 40%
  • Vitamin A 151µg 17%
  • Vitamin C 9mg 15%
  • Thiamin (B1) 1mg 41%
  • Riboflavin (B2) 0mg 25%
  • Niacin (B3) 8mg 42%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 154µg 39%
  • Vitamin B12 3µg 57%
  • Vitamin D 13µg 3%
  • Vitamin E 6mg 32%
  • Vitamin K 51µg 64%
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