apple-leek stuffed trout with brown butter sauce

November 2, 2010

This is really good. It will definitely go in the “favorites” file, to be used any time trout and leeks are available.

Apple & Leek stuffed trout with browned butter sauce, Weber’s The Art of the Grill, pg 134

For the Stuffing:

2 T unsalted butter
1 ½ cups thinly sliced leeks, including the tender green parts
1 ½ cups finely diced green apples
1 T fresh lemon juice
2 tsp finely chopped fresh tarragon
½ tsp kosher salt (or sea salt)
¼ tsp freshly ground pepper

4 cleaned whole trout, 9-10 oz each
2 T olive oil
kosher or sea salt and freshly ground pepper
5 T unsalted butter
juice of 1 lemon
3 T capers, drained and rinsed

To make the stuffing: In a large sauce pan, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 3 minutes. Add the apples and cook for 1 minute. Stir in the lemon juice, tarragon, salt and pepper. Cook for 1 more minute. Remove from the heat and let cool slightly.

Rinse the fish and pat dry. Fill each trout cavity with about 1/3 cup of the stuffing. Close with wooden toothpicks. Lightly brush the trout with olive oil and season with salt and pepper.

Grill the fish directly over medium heat of 12-14 minutes, or until opaque.

Meanwhile, in a medium saucepan over medium heat, melt the butter until just browned, about 3-4 minutes. Add the lemon juice and capers. Season with salt and pepper, to taste. Keep the sauce warm over low heat, but don’t let the butter burn.

Remove the toothpicks from the trout. Serve warm with the sauce spooned over the top.