Recipes

Whole Stuffed Trout With Fennel, Leeks, Lemons and Herbs

Jason French

Chef/Owner

Ned Ludd

Portland
Ore.
Rate this recipe: 
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Menu Price: 
$20.00
Food Cost: 
N/A
Yield: 
4 servings
Ingredients: 
4
each
Ruby Trout, Whole, Boned
As needed
Salt
1
tsp
Fennel Seeds, Ground
1/2
tsp
White Pepper
1/2
tsp
Brown Mustard Seeds, Ground
1/2
tsp
Yellow Mustard Seeds, Ground
As needed
Fennel Fronds
2
each
Lemons, Halved Lengthwise, Thinly Sliced
As needed
Blended Oil
2
each
Leeks, Whole, Trimmed, Split and Julienned Lengthwise
3
c
Recipe: 
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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