Even though we’re in the dead of winter and have been cooking heavier meals, I cannot resist the delicate taste of trout. For lunch, I stuffed fillets with buttered leeks and served them over a few quick-marinated veggies. The almost-raw vegetables give this dish a fresh and crunchy bite.
The plate is once again made by my potter friend Linda at Big Hill Pottery.
• 20 green beans, blanched for 30 seconds
• 6 small radishes, thinly sliced
• 1 medium carrot, thinly sliced
• 1 garlic clove, chopped
• 2 teaspoons white wine or apple cider vinegar
• 1 tablespoon olive oil
• pinch sea salt
In a bowl, mix all the ingredients and let sit for at least 30 minutes.
• 2 trout fillets
• 1 leek, thinly sliced
• 2 tablespoons butter
• 1 tablespoon lemon juice
• sea salt
Pre-heat the oven to 400°F.
Melt the butter in a skillet and cook the leeks on medium-high heat for 2 minutes. Add the lemon juice and set aside.
Lay the trout fillets on a tray with parchement paper and divide the leeks between the fillets.
Fold the trout in half from the tail side.
Drizzle with oil and cook in the oven for 10 minutes.
Season with salt and a squeeze of lemon juice if desired.
Serve with the marinated vegetables.