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Trout With Warm Pine-Nut Dressing And Fennel Puree

3 faves
Nutrition per serving    (USDA % daily values)
CAL
328
FAT
80%
CHOL
23%
SOD
5%

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Ingredients for 4 servings

1 medium fennel bulb, cut into thin wedges

6 garlic cloves, peeled

1/4 cup plus 2 teaspoons canola oil

Salt and freshly ground black pepper

1/4 cup dried porcini mushrooms (about 1/4 ounce)

1/2 cup boiling water

1/4 cup pine nuts, preferably Italian

1 1/2 tablespoons balsamic vinegar

4 trout fillets, about 4 ounces each, pin bones removed

2 ounces mesclun or baby spinach

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