Trout with Dill Cream
Crispy butter-basted trout fillets served with a tangy dill cream sauce and caramelized roasted fennel.
Ingredients
For the Trout:
2 trout fillets (5–6 oz each), skin-on or skinless
Salt & black pepper, to taste
2 Tbsp butter (for basting)
½ tsp garlic powder
1 tsp lemon zest (optional)
For the Dill Cream Sauce:
¼ cup sour cream or crème fraîche
1 Tbsp lemon juice
1 Tbsp fresh dill, chopped (or 1 tsp dried)
Salt & pepper, to taste
For the Roasted Fennel:
1 fennel bulb, trimmed and sliced into wedges
1 Tbsp ghee or butter, melted
Salt & pepper, to taste
Optional Garnish:
Extra dill, fennel fronds, or olive oil (off heat)
Macronutrients
(per serving, serves 2)
Protein: 35g
Fat: 30g
Carbs: 7g
Preparation
Preheat oven to 400°F (200°C). Toss fennel wedges with melted ghee, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
In a small bowl, combine sour cream, lemon juice, dill, salt, and pepper. Mix well and refrigerate until serving.
Pat trout fillets dry and season with salt, pepper, and garlic powder. Heat butter in a skillet over medium-high heat. Add trout skin-side down and cook 3–4 minutes. Baste with butter, then flip and cook 2–3 more minutes until just cooked through. Sprinkle with lemon zest if using.
Plate trout with roasted fennel and a spoonful of dill cream. Garnish with fresh dill or fennel fronds. Optional drizzle of olive oil.
Garbo
Scaled to 500m row
Knee push-ups
8 ring rows
26# KB