INGREDIENTS
4
Trout, fillets
1/2
Apple, tart
3
Broccoli stalks, peeled and julienned (about 1 1/2 cups)
1
Carrot
1/2
Fennel, bulb
1
Lemon
1 tsp
Lemon, zest
2 tbsp
Parsley, fresh
1
Shallot
1 tbsp
Apple sauce
1 tbsp
Tahini
1
Salt and freshly ground pepper, Coarse
1
Olive oil, Extra-virgin