Leeks stuffed trouts

Author: Les Cultures de chez nous
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Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 30
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 chopped garlic cloves
  • 30 ml (2 tablespoons) of olive oil
  • 30 ml (2 tablespoons) of steak spices
  • Lemon zest and juice
  • 2 whole trouts of about 350 gr (1½ pound) each
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Preparation

  • Preheat oven at 180 ˚C (350 ˚F). Cover a cookie sheet with parchment paper. In a pan, fry leeks and garlic into olive oil at medium heat for 2 minutes. Remove from heat and set aside.
  • Over a work surface, make three slit over each sides of the fishes. Season with steak spices the inside and slit of the trouts. Garnish each trouts with a third of the garnishing. Brush each trouts sides with oil. Set over parchment paper. Oven bake 30 minutes.
  • Serve fishes whole.

Chef's notes