Trout fillets with sautéed fennel stems and fronds from Root to Leaf: A Southern Chef Cooks Through the Seasons (page 27) by Steven Satterfield

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Notes about this recipe

  • babyfork on April 28, 2025

    I didn't follow this recipe exactly. I had lots of fronds left from a bunch of baby fennel. I skipped making the raw blended sauce component. Instead, I sauteed the fronds with the fennel stalks and green garlic. I added some white wine. Unfortunately, the texture was not great (stalks and fronds were tough despite plenty of cooking), so I blended them in the Vitamix. It was tasty, but the texture was still a bit weird, so I probably wouldn't make it again.

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