Ned Ludds Stuffed Ruby Trout Fennel Scallions and Herbs
Ingredients
- 4 whole ruby trout, deboned (steelhead or rainbow also acceptable)
- Sea salt, to taste
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground brown mustard seeds
- 1/2 teaspoon ground yellow mustard seeds
- 4 lemons, 2 halved lengthwise and thinly sliced, 2 halved for juicing
- 2 fennel bulbs, halved, cored, and thinly sliced, plus fronds
- 2 bunches green onion, trimmed and halved through the stalk
- 2 radishes, thinly sliced
- 1/2 cup flat leaf parsley, stemmed and chopped
- 2 tablespoons tarragon, stemmed and roughly chopped
- 2 tablespoons chives, chopped
- Extra-virgin olive oil, to finish
Instructions
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