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
pepper
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
salt
pepper
fresh parsley
How to Cook Mushroom and Leek Stuffed Baked Trout
- 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.
- Stuff the trout with the mixture and bind both fish with string to seal the stuffing into their cavities.
- 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.
- Serve with some fresh chopped parsley.