Fennel-Stuffed Rainbow Trout with Brown Butter and Dandelion Green

By ClaudiaJan

Ingredients

• 7 Tbs. extra-virgin olive oil; more for brushing
• 1 medium (about 10 oz.) fennel bulb, trimmed, cored, and thinly sliced lengthwise, preferably on a mandoline
• 1 medium yellow onion, peeled and thinly sliced, preferably on a mandoline
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. finely chopped fresh rosemary
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tsp. whole-grain mustard
• 2 tsp. lemon zest
• Kosher salt and freshly ground black pepper
• 4 10- to 11-oz. whole rainbow trout, scaled, gutted, and boned, heads and tails intact
• 1 large lemon, cut into 12 thin slices
• Cooking spray
• 6 oz. (about 1 bunch) scallions, trimmed
• 2 leeks, trimmed, halved lengthwise, and cleaned
• 4 oz. dandelion greens
• 4 oz. (1/2 cup) unsalted butter
• 1/2 cup toasted almonds, coarsely chopped
• 1/4 cup fresh lemon juice (from 1 large)

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

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Heat a gas or charcoal grill to medium high (400°F to 475°F).

Heat 3 Tbs. of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the fennel and onion and cook until softened, about 10 minutes. Remove from the heat and mix in 1/2 tsp. of the red pepper flakes and the rosemary. Let cool to room temperature. Stir in the parsley, mustard, and 1 tsp. of lemon zest. Season to taste with salt and pepper.

Rinse the fish and pat dry with paper towels. Season the cavities with salt and pepper. Stuff each cavity with 3 slices of lemon and 1/3 cup of the fennel-onion mixture.

In an 8-inch skillet, cook the butter over medium heat, swirling it every few seconds, until melted and the milk solids at the bottom of the pan turn golden brown and smell nutty, about 5 minutes.

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