Recipe: trout with millet and fennel

This is an older post, from the old house, in Baldwin Park.  It got lost in the blog move, and resurfaced with a strange date on it. I resubmit it now!


emma’s trout and millet with fennel

1 cup millet
1 onion, chopped
1 cup chopped end of season, green tomatoes*
2 stalks celery, chopped
olive oil, to coat pan
1T chopped or minced garlic
3 cups water
2 lbs fresh trout
2 T rosemary*
1 1/2 cups chopped fennel stalks*
2 lemons*

coat a large hot paella pan with olive oil. add onion, tomatoes, celery and garlic. cook until tender. add millet. sauté for one minute. add water. cover for 25 minutes, simmer, stirring occasionally. add trout. cover with fennel. add juice of one lemon and slices of the other lemon. cover and simmer until fish is cooked.

*from my garden

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s