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Seared Rainbow Trout with Apple-Fennel Salad

Ingredients and Instructions

Ingredients: For: 24 Servings
Directions: Remove the boneless rainbow trout from refrigeration just prior to cooking in batches of 24.
CCP below 41 degrees
Weight Measure
Rainbow Trout fillets, boneless 9 lbs 24 @ 6 oz. Take the boneless rainbow trout fillets; wash and pat dry.
Safflower oil 1 cup 8 fl. oz. Season the safflower oil with ground white pepper.
Ground white pepper 1 tsp. Pour the oil over the skin side of the trout on a sheet pan.
Turn the trout over, so the flesh side is now up.
Bake in a pre-heated oven at 425 degrees for about 12
minutes or until the flesh starts to brown.
Granny Smith apples, peeled and cut in dice
Red Delicious apples, peeled and cut in dice
3 each
3 each
Peel the Granny Smith and Red Delicious apples in dice
and toss in the orange juice to prevent any discoloring.
Orange juice 1 cup 8 fl.ozs
Fennel, cut in dice 6 cups 2 lg Cut the frond tops off the fennel (save for later use),
leaving the bulb; dice the fennel bulb the same size as the
apples and toss in together with the apples in orange juice.
Navel oranges, zested and cut into segments 2 each Zest the navel orange and save for later use. Remove the
pith and cut the navel orange into segments. Add to the
apple fennel mix.
Raisins (can use golden raisins, craisins or blaisins) 1 cup Toss the raisins into the mix to rehydrate in the orange
Safflower oil 1 cup Pour off the orange juice into a bowl and toss the apple-
fennel salad in the safflower oil. Cover & refrigerate
until service.
Fennel tops (fronds), chopped 4Tbsp. Take the wispy green frond tops off the fennel and finely
chop, like an herb. Add to the apple-fennel salad and mix.
Set up your plates with the apple-fennel salad in the
center; place the seared rainbow trout over the top of the
salad, flesh side up. Serve immediately
Serving Size 1 fillet Pan Size: sheet Oven Temperature & Baking Time:
Temperature Minutes
Yield 24 servings Number of Pans Convection 425 degrees 12

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