Mountain Trout with Celery, Leek, and Fennel Compote

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

Borgata Hotel Casino & Spa

TK

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.

Nutrition

Calories per serving:

583 kcal

Daily value:

29%

Servings:

4
  • Carbohydrate, by difference 69 g
  • Protein 24 g
  • Total lipid (fat) 23 g
  • Vitamin A, IU 639 IU
  • Vitamin A, RAE 40 µg
  • Vitamin C, total ascorbic acid 6 mg
  • Vitamin D 2 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 42 µg
  • Alcohol, ethyl 1 g
  • Ash 5 g
  • Betaine 7 mg
  • Calcium, Ca 106 mg
  • Carotene, beta 365 µg
  • Cholesterol 80 mg
  • Choline, total 78 mg
  • Eriodictyol 1 mg
  • Fatty acids, total monounsaturated 6 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 6 g
  • Folate, DFE 23 µg
  • Folate, food 54 µg
  • Folate, total 55 µg
  • Fructose 2 g
  • Glucose (dextrose) 1 g
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 382 µg
  • Magnesium, Mg 84 mg
  • Manganese, Mn 1 mg
  • Niacin 5 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 323 mg
  • Potassium, K 621 mg
  • Retinol 10 µg
  • Selenium, Se 31 µg
  • Sodium, Na 1466 mg
  • Starch 34 g
  • Sugars, total 8 g
  • Tocopherol, gamma 3 mg
  • Water 172 g
  • Zinc, Zn 2 mg
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