flowcooking

Hot smoked trout with fennel, peas and goat's cheese

Hot smoked trout shines with fresh fennel, sweet peas, and dill.
Bright lemon and creamy goat’s cheese bring it all together.
Warm, juicy and beautifully light, it tastes like summer on a plate.

lunch ⏱ 35 min 430 kcal / portion 18.0 g carbs / portion (estimated) fishmilk 🔗 Original source

No ratings yet
🖨 Print
Hot smoked trout with fennel, peas and goat's cheese
v3 · rb0e705f985 20260727Z1751 salt to taste 1 piece fennel bulb 150 g peas 1 tsp pink peppercorns 🌀 whisk olive oil, lemon juice, dill, half a teaspoon of salt, and black pepper ⏳ shave fennel and add it to the dressing to marinate 🔪 mix goat's cheese with fennel seeds, lemon zest, and a pinch of salt 🔪 ⏱ 1 min blanch peas, refresh, and drain add pea shoots to the marinated fennel and flake in trout into 5cm pieces 🌀 stir in peas and crushed pink peppercorns gently 🌀 transfer to a serving dish and dot with the cheese mix 🍽 drizzle with extra olive oil Hot Smoked Trout 🎉 75 ml olive oil 2 tbsp lemon juice 5 g dill leaves black pepper to taste 40 g pea shoots 4 pieces trout fillets 100 g goat's cheese ¾ tsp fennel seeds ½ tsp lemon zest olive oil, lemon juice, dill leaves, black pepper pea shoots, trout fillets goat's cheese, fennel seeds, lemon zest pink peppercorns
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. whisk olive oil, lemon juice, dill, half a teaspoon of salt, and black pepper
  2. shave fennel and add it to the dressing to marinate
  3. mix goat's cheese with fennel seeds, lemon zest, and a pinch of salt
  4. blanch peas for 1 minute, refresh, and drain
  5. add pea shoots to the marinated fennel and flake in trout into 5cm pieces
  6. stir in peas and crushed pink peppercorns gently
  7. transfer to a serving dish and dot with the cheese mix
  8. drizzle with extra olive oil

Similar recipes