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Baked Rainbow Trout with Leeks

Baked Rainbow Trout with Leeks Recipe

  • 2 cups Fish Stock or lobster stock
  • 3 tablespoons finely diced shallots (2 medium)
  • 2 sprigs fresh thyme, plus 2 teaspoons thyme leaves
  • ½ teaspoon cracked black pepper
  • ½ cup Crème Fraîche or heavy cream
  • Kosher salt and freshly ground black pepper
  • 3 leeks, rinsed well, roots cut off
  • Kosher salt
  • 1 tablespoon unsalted butter
  • ½ cup Chicken Stock or low-salt canned chicken broth
  • 1 teaspoon chopped fresh thyme leaves
  • Freshly ground black pepper
  • 4 rainbow or brook trout, 8 to 10 ounces each and 8 to 10 inches long, butterflied and boned (the fishmonger will do this), with head and tail left on
  • Kosher salt and freshly ground pepper
  • 2 tablespoons vegetable oil
  • Roasted Garlic Mashed Potatoes
  • Herbed Smashed Potatoes
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 470kcal (23%)
Total Fat 25g (39%)
Saturated Fat 5g (25%)
Cholesterol 139mg (46%)
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars 3g
Protein 48g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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