Trout Carpaccio With Lemon Parsley Dressing And Parmesan Cheese - cooking recipe

Ingredients

8 oz fresh trout fillets, thinly sliced on the diagonal
5 tbsp olive oil
1/2 small bulb fennel, diced, reserving the green tops
2 tbsp lemon juice
1 tbsp capers, drained
4 stems flat leaf parsley, chopped
None None Pinch sugar
1/4 cup shaved Parmesan cheese
None None Baguette, thinly sliced, to serve.

Preparation

Place the trout between 2 sheets of plastic wrap and press until thin. Arrange on 2 serving plates. Refrigerate until ready to serve.
Heat 2 tbsp of the oil in a medium skillet on medium heat. Cook the fennel for 1-2 mins. Season with salt and pepper. Cook completely.
Mix the lemon juice with remaining 3 tbsp olive oil in a medium bowl. Stir in the fennel, capers, parsley and reserved fennel tops. Season with salt, pepper and a pinch of sugar. Pour over the trout. Sprinkle with the Parmesan cheese. Serve with baguette, if desired.