Trout with leek stuffing

Clafoutis aux poireaux et à la tomme
Preparation 15 min
Baking 30 min.
Portions 4
Freezing No


  • One 250 gr package (3 cups) Les Cultures de Chez Nous sliced leeks
  • 2 chopped garlic cloves
  • 30 ml (2 tbsp.) olive oil
  • 30 ml (2 tbsp.) steak spices
  • Juice and zest of 1 lemon
  • 2 whole trout, approx. 350 gr (1 1/2 lb.) each, scaled
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  • Preheat oven to 180 ˚C (350 ˚F). Cover a cookie sheet with parchment paper. Brown the leeks and garlic in olive oil over medium heat for 2 minutes. Remove from heat and set aside.
  • Make three incisions on each side of the fish and season the inside of the fish as well as the incisions with steak spice. Stuff each fish with the leeks and garlic and daub both sides with olive oil. Place them on the parchment paper covered cookie sheet and bake for 30 minutes.
  • Serve the whole fish.

Chef's notes