Speckled Trout Stuffed with Wild Leek
Source of Recipe
By Michael Stadtlander, Chef, Eigensinn Farm
List of Ingredients
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1 Trout
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1 Handful of wild leek
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Half glass of Riesling
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Butter
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Horseradish
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Parsnip
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Cooked wild rice
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Salt and pepper
Recipe
Debone trout, leaving fish in one piece.
Saut� 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 400�F (200�C) 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.
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