Mountain Trout with Celery, Leek, and Fennel Compote

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

TK

4
Servings
653
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 trout fillets, skin on
  • 2 Cups all-purpose flour
  • 1 Cup diced leeks, greens removed, washed
  • 1 Cup diced fennel
  • 1 Cup diced celery
  • 2 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.

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.

Nutritional Facts

Total Fat
38g
59%
Sugar
2g
N/A
Saturated Fat
9g
43%
Cholesterol
62mg
21%
Protein
23g
46%
Carbs
52g
17%
Vitamin A
159µg
18%
Vitamin B12
3µg
57%
Vitamin B6
0.4mg
18%
Vitamin C
9mg
15%
Vitamin D
13µg
3%
Vitamin E
6mg
32%
Vitamin K
114µg
100%
Calcium
63mg
6%
Fiber
3g
13%
Folate (food)
44µg
N/A
Folate equivalent (total)
207µg
52%
Folic acid
96µg
N/A
Iron
4mg
21%
Magnesium
50mg
12%
Monounsaturated
23g
N/A
Niacin (B3)
8mg
42%
Phosphorus
274mg
39%
Polyunsaturated
5g
N/A
Potassium
579mg
17%
Riboflavin (B2)
0.4mg
24.5%
Sodium
565mg
24%
Thiamin (B1)
0.6mg
40.1%
Trans
0.3g
N/A
Zinc
0.9mg
6.3%

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