Low-carb raclette pans with trout, fennel and horseradish

Low-carb raclette pans with trout fillet, fried fennel, horseradish cream cheese and raclette cheese. A raclette dinner with 6 g carbs and 42 g protein.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 470 kcal per serving
• Protein: 42 g
• Fat: 30 g
• Carbs: 6 g

Ingredients

• 500g trout fillet
• 1 unwaxed lemon
• 2 fennel bulbs
• 1 tbsp olive oil
• 100g cream cheese
• 2 tbsp horseradish
• 200g raclette cheese
• 1 pinch of salt
• 1 pinch of pepper
• 1 bunch of chives

Method

You’ll need: frying pan · raclette grill · chopping board · knife · grater

1. Cut the trout fillet into 3 cm pieces. Finely grate the lemon zest, squeeze out 1 tbsp juice and drizzle it over the trout.
2. Halve the fennel, cut out the core and slice the bulbs into strips. Fry them in the olive oil for 5 minutes and season with salt.
3. Mix the cream cheese, horseradish, lemon zest and pepper. Finely snip the chives and slice the raclette cheese.
4. Preheat the raclette grill for 10 minutes. Divide the fennel and trout between the pans and top each with 1 tsp of the horseradish cream.
5. Lay a slice of cheese on top and cook the pans under the grill for 7 to 8 minutes, until the trout is no longer translucent.
6. Scatter over the chives and serve the rest of the horseradish cream alongside.

Good to know

You probably know trout and horseradish from smoked fish. In a raclette pan, the trout cooks under the cheese, and the fennel adds a gentle hint of aniseed. You don't need potatoes for this one.

Swaps

Trout → Arctic char or salmon. Cream cheese → skyr. Fennel → leek. Raclette cheese → Alpine cheese such as Gruyère (stronger flavour).

Cooking tips

Before cutting, pull the pin bones out of the fillet with tweezers. Fried fennel releases less water in the pan than raw fennel.

Storage

Keep raw trout in the fridge until just before eating and use it the same day; the horseradish cream keeps for 2 days.

Allergens

Contains fish and milk; gluten-free, no egg or nuts. In pregnancy, cook the trout right through and use raclette cheese made from pasteurised milk.