Mushroom and Leek Stuffed Baked Trout

  • Difficulty: Medium
  • one hour
  • 2 servings

The flavor of trout is unmistakable. You can always enhance it with a rich and appetizing stuffing. In this case, use leek, celery, and mushrooms, which you’ll flavor with soy sauce and white wine. Bake and enjoy.

Ingredients Needed for Mushroom and Leek Stuffed Baked Trout

    1 tablespoon olive oil
    5 ounces of mushroom, chopped
    1 leek, chopped
    1 ounce butter
    ¼ celery root, chopped
    1 teaspoon pink himalayan salt
    1 teaspoon garlic powder
    1 teaspoon chili flakes
    1 teaspoon soy sauce
    ½ cup white wine
    2 trouts

    For garnishing:

    3 lemon slices
    5 ounces of red cherry tomatoes
    5 ounces of yellow cherry tomatoes
    1 tablespoon olive oil
    fresh parsley

How to Make Mushroom and Leek Stuffed Baked Trout

  1. Heat the olive oil in a saucepan over low heat and cook the mushrooms while stirring until they start changing color. Add the leek, butter, and celery root, season with Himalayan salt, pepper, garlic powder, and chili flakes, cook and stir for 1-2 minutes. Add the soy sauce and white wine, and stir more.
  2. Stuff the trout with the mixture and bind both fish with string to seal the stuffing into their cavities.
  3. Transfer the stuffed trout to a 10 x 5-inch baking dish, garnish with the halved lemon slices, cherry tomatoes, drizzle with olive oil, season with salt and pepper, and bake for 40 minutes at 350⁰F/175⁰C.
  4. Serve with some fresh chopped parsley.

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