Liquorice and gin scented trout with crispy fennel

For the steamed trout

  • 2 bags of licorice root herbal tea
  • 1 espresso coffee cup of gin
  • 2 trout fillets
  • A1980 EVO oil
  • Salt and pink pepper to taste
  • Water

For the baked or batter-fried fennels

  • 40 g rice flour
  • 40 g buckwheat flour
  • 10ml A1980 EVO oil
  • 100ml cold water
  • 250 g fennel
  • breadcrumbs
  • salt to taste

For the parsley scented water

Preparation Time30-40 mins
Cooking Time20 mins
Servings2 persons

We love to experiment with fish-based recipes, and we especially love to steam cook our fish: the taste of the food remains authentic, and the texture particularly soft.
In this case, we choose to prepare a licorice and gin scented steamed trout; this fish, whose different forms inhabit lakes and rivers alike, has excellent nutritional properties, and it is suitable for light recipes: indeed, it is low in cholesterol, but rich in proteins. To complete the preparation, we added parsley-scented water and chips of crispy fennel.
The final touch was given by A1980 EVO oil, which supports the delicate and aromatic flavour of the dish with its elegance; read more about it in our A1980 extra virgin olive oil full review.


Watch our video recipe.

  1. Put the tea bags and gin in a pan with abundant water; boil.
  2. In the meantime, wash and clean the fresh trout under cold water (remove the entrails and scales), then proceed to fillet them. Massage both fillets with 1 tsp of A1980 EVO oil.
  3. Put the trout fillets in the steamer, and cook them over the licorice-scented water for 8/10 minutes over low heat. Once cooked, add a drizzle of A1980 extra virgin olive oil.
  4. Now the fennels – cut them into thin slices.
  5. Make a batter with the rice flour, the buckwheat and the A1980 EVO oil: add water and whisk the mix until you get the desired consistency (soft, yet not liquid).
  6. Dip the fennel in the batter, then roll them in the breadcrumbs. Finish with a drizzle of EVO oil.
  7. Now you can either deep-fry or bake your fennels. We decided to bake them – cook your fennel in the over for 15 minutes at 200 °C.
  8. Prepare the parsley scented water by mixing parsley with EVO oil and ice in a blender. Pass the mixture through a fine mesh strainer to remove all solid parts.
  9. Serve the trout with the side of fennels, garnishing the fish with a few grains of pink pepper (to preference), the parsley water, and plenty of A1980 EVO oil.
  10. Enjoy your meal!

Discover other extravirgin olive oils to pair with this recipe!