Trout grain bowl
By Chatelaine1
PREP TIME
10 min
TOTAL TIME
10 min
Serves
4
Photo, Erik Putz.
Ingredients
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp grainy mustard
- 1 tsp honey
- 1/4 tsp salt
- 3 cups reserved cooked farro , from roasted trout (recipe link below)
- 1/2 fennel bulb , thinly sliced (about 2 cups)
- 1/2 cup fresh parsley , coarsely chopped
- 2 reserved trout fillets , from roasted trout (recipe link below), flaked
- 1/2 cup chopped walnuts , toasted
Instructions
- WHISK oil with lemon juice, mustard, honey and salt in a large bowl. Stir in farro, fennel and parsley. Top with leftover roasted trout. Garnish with walnuts.
How to prepare fennel
Nutrition (per serving)
- Calories
- 517,
- Protein
- 23 g,
- Carbohydrates
- 52 g,
- Fat
- 24 g,
- Fibre
- 7 g,
- Sodium
- 405 mg.
- Excellent source of
- Vitamin b12
