Whole Stuffed Trout With Fennel, Leeks, Lemons and Herbs
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Ruby Trout, Whole, Boned
Fennel Seeds, Ground
Brown Mustard Seeds, Ground
Yellow Mustard Seeds, Ground
Lemons, Halved Lengthwise, Thinly Sliced
Leeks, Whole, Trimmed, Split and Julienned Lengthwise
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.
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.
Place 1 fish on each plate over leeks. Finish with radish and herb salad and serve immediately.