Trout grain bowl

Prep 10 min
Total 10 min
Serves 4

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3 tbsp
1 tbsp
2 tsp
grainy mustard
1 tsp
1/4 tsp
3 cups
reserved cooked farro, from roasted trout (recipe link below)
fennel bulb, thinly sliced (about 2 cups)
1/2 cup
fresh parsley, coarsely chopped
reserved trout fillets, from roasted trout (recipe link below), flaked
1/2 cup
chopped walnuts, toasted


  • 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.


Calories 517, Protein 23 g, Carbohydrates 52 g, Fat 24 g, Fibre 7 g, Sodium 405 mg. Excellent source of Vitamin b12

How to prepare fennel

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