The Recipe

Roast Trout and Vegetables with Horseradish Vinaigrette

COOK TIME : a few secondsPREP TIME : a few seconds
From Bon Appetit Magazine
Roast Trout and Vegetables with Horseradish Vinaigrette
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Ingredients

DESCRIPTION

No description provided.


INGREDIENTS

  • 1 small potatoes (such as red-skinned or fingerling), unpeeled, halved lengthwise
  • 1 medium fennel bulb, cut lengthwise into 1/2-inch wedges with some core intact
  • 4 small shallots, halved
  • 6 olive oil, divided
  • 4 Kosher salt, freshly ground pepper
  • 8 4-ounce trout fillets
  • 2 prepared horseradish
  • 2 red wine vinegar
  • 1 whole grain mustard
  • 1/4 coarsely chopped fresh flat-leaf parsley

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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