Trout Carpaccio With Lemon Parsley Dressing And Parmesan Cheese

• 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.

1. Place the trout between 2 sheets of plastic wrap and press until thin. Arrange on 2 serving plates. Refrigerate until ready to serve.
2. 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.
3. 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.

trout, olive oil, bulb fennel, lemon juice, capers, parsley, sugar, parmesan cheese, baguette

Taken from recipes-plus.com/api/v2.0/recipes/26497 (may not work)