Leek and Apple Stuffed Trout
Ingredients
2 T. unsalted butter
1 1/2 c. thinly sliced leeks
1 1/2 c. finely diced green apples
1 T. fresh lemon juice
2 T. finely chopped fresh parsley
1/2 t. of kosher salt or sea salt
1/4 t. freshly ground pepper
Two clean whole rainbow trout approximately 10 ounces each
2 T. of high-quality extra-virgin olive oil
Kosher salt and freshly ground pepper
5 T. of unsalted butter
Juice of one lemon
3 T. of capers drained and rinsed
Instructions
In a large saucepan melt butter over medium heat. Add the leeks and stir occasionally until tender for about three minutes. Add the apples and cook for one minute. Stir in lemon juice parsley salt and pepper.
Cook for one more minute. Remove from heat and let cool slightly.
Rinse the fish and pat dry. Fill each trout with approximately 1/2 cup of the stuffing. Close with wooden toothpicks. Lightly brush trout with extra-virgin olive oil and season with salt and pepper. Grill fish directly over medium heat for 12 to 14 minutes, or until opaque.
Meanwhile, in a medium saucepan over medium heat, melt the butter until browned. Add the lemon juice and capers. Season with salt and pepper, to taste. Keep the sauce warm over low heat, be careful not to burn the butter.
Remove the toothpicks from the trout. Serve warm with the sauce spoon over the top of the fish.