Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Speckled Trout Stuffed with Wild Leek




Source of Recipe


By Michael Stadtlander, Chef, Eigensinn Farm


List of Ingredients




•
1 Trout

•
1 Handful of wild leek

•
Half glass of Riesling

•
Butter

•
Horseradish

•
Parsnip

•
Cooked wild rice

•
Salt and pepper


Recipe



Debone trout, leaving fish in one piece.

Sauté wild leek in butter and glaze with white wine, then stuff leek into the trout.

Place trout in pan and bake in the oven at 400ºF (200ºC) for 10 to 15 minutes.

Take cooking jus coming out from trout and add more white wine and cream and a touch of horseradish to make sauce.

Garnish with caramelized parsnip and wild rice.