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WHOLE STUFFED TROUT WITH FENNEL, LEEKS, LEMONS AND HERBS   

Chef/Owner Jason French
Ned Ludd - Portland, Ore., USA
 
Yield: 4 servings
Menu Price: $20.00; Food Cost/Serving: N/A

Ruby trout, whole, boned4 each
Saltas needed
Fennel seeds, ground1 tsp
White pepper 1/2 tsp
Brown mustard seeds, ground 1/2 tsp
Yellow mustard seeds, ground 1/2 tsp
Fennel frondsas needed
Lemons, halved lengthwise, thinly sliced2 each
Blended oilas needed
Leeks, whole, trimmed, split and julienned lengthwise2 each
Salad3 C
Instructions:
1. Preheat wood-burning oven for 4 to 6 hours. Open trout to expose flesh and season with salt and spices. Place fennel fronds and lemons evenly over flesh and then fold fish over. Lightly oil and season fish on both sides with salt.
2. Scatter leeks over a sheet pan or a large cast-iron skillet. Place trout on top and roast close to fire for 8 to 10 minutes, until leeks are charred and trout skin is browned and crisp.
3. Place 1 fish on each plate over leeks. Finish with radish and herb salad and serve immediately.
 



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