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    Trout with dill and scandi slaw

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    Trout with dill and scandi slaw

    Dill and fennel work really well with trout

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 2 fennel bulbs, finely sliced
    • 2 tbsp cider vinegar
    • 8 radishes
    • 65g gherkins
    • 1 tbsp wholegrain mustard
    • 100ml buttermilk
    • ½ x 15g pack dill, roughly chopped
    • 1 tbsp olive oil
    • 4 English rainbow trout fillets


    1. Preheat the grill to high. Put the fennel in a large bowl and toss with the vinegar, then set aside to steep. Finely slice the radishes and gherkins.
    2. Combine the mustard, buttermilk and half the dill. Season, then toss into the fennel with the radishes and gherkins.
    3. Line a baking tray with oiled foil, then sit the fish on top, skin-side down. Season, scatter with the remining dill and drizzle with the oil.
    4. Grill the trout for 4–5 minutes, until the fish flakes easily. Serve with the slaw and some good bread.

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    Drinks recommendation

    Grüner has a stunning ability to bring a meal together - its light peach fruit backed by white pepper notes and a crisp feel will harmonise the rich fish and tangy slaw. Felsner Grüner Veltliner Moosburgerin 2009 Kremstal, Austria 6758 http://www.waitrosewine.com/230211207/Product.aspx


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