Smoked Trout & Fennel Pesto

This is how you trout!
SUBSCRIBE:
WEBSITE:
BUSINESS INQUIRY: [email protected]
MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356
TWITTER:
INSTAGRAM:
FACEBOOK:
PINTEREST:
MOST USED TOOLS:
Boos Walnut Cutting Board:
Boos Maple Cutting Board:
KitchenAid Mixer:
KitchenAid Ice Cream Attachment:
Vita-Mix Blender:
Food Processor:
Tweezer Tongs:
Squeeze Bottles:
OXO Good Grips Container:
Shun Kaji Chef Knife:
Shun Kaji Knife Set:
All-Clad Sauce Pan:
All-Clad Fry Pan:
All-Clad Pot:
Metal Mixing Bowls:
Glass Bowls:
Marble Slab:
Temperature Gun:
Ateco Pastry Bags:
Ateco Pastry Bag Tips:
Sizzle Platter:
Silpat:
Pasta Maker:
Ring Molds:
Hand Grater:
Metal Cannoli Mold:
Waffle Iron:
INGREDIENTS:
2- 1lb rainbow trout (pin-boned)
1 fennel bulb with tops
-Salt Cure
1/4 cup salt
2 tbsp sugar
2 tbsp chopped parsley
1 tbsp chopped thyme
1 tsp lemon zest
-Fennel Pesto
2 tbsp chopped capers
2 tbsp halved pinenuts
4 tbsp chopped fennel fronds
1 tsp sliced lemon peel
4 tbsp olive oil
Cracked black Peppe to taste
-Buttery Croutons
1 sliced toasted bread
2 tbsp butter
2 tsp chopped rosemary
Salt and pepper to taste