- Cook Time
- 12 ServingsServings
- Trout fillets, skin on
- 3 shallots, finely diced
- 1 1/2 orange juicecc
- 1/3 cup mirin (sweet cooking rice wine)
- 2 tbsp fennel seeds
- 1 1/2 cups California walnut pieces
- 3/4 cup granulated sugar
- 1 tsp salt
- 1 1/2 teaspoon Chinese five-spices blend
- 3 egg whites, lightly beaten
- 1 tbsp walnut oil
- oranges, peeled and thickly sliced, reserving 12 slices for garnish
- 6 large fennel bulbs, very thinly sliced, reserving tops for garnish
- 6 loosely packed bunches watercress, tough stems removed
1 Coat non-stick frypans with cooking spray.
2 Sauté trout, skin-side down, over medium-high heat until golden and slightly crisp, about 4 minutes on each side, turning once. Place trout skin-side down in a shallow pan.
3 Saute shallots in a non-stick pan over medium heat until softened. Stir in orange juice, mirin and fennel seeds.
4 Pour mixture over trout. Cover and refrigerate at least 1 hour, or overnight.
5 Combine walnuts, sugar, salt, five-spice powder and egg whites in a medium bowl.
6 Spread in a single layer on non-stick baking sheet; bake at 250?F about 45 minutes, or until golden and almost dry, stirring occasionally. Cool. Break apart any larger clumps.
7 Remove trout from marinade, reserving marinade. Remove and discard skin. Cut trout to make 12 pieces.
8 Pour marinade into a saucepan; cook until reduced to 1/2 cup. Cool slightly before whisking in walnut oil to make a dressing.
9 Combine orange slices, fennel, and watercress in large bowl. Drizzle with dressing; toss to coat. For each serving, place 3 cups salad on a large plate; top with a piece of trout.
10 Sprinkle with 1/4 cup walnuts. Garnish with 1 orange slice and a few fennel tops.
Source: California Walnut Board