Chef Jason French | Recipes - Find. Eat. Drink.

Chef Jason French, Ned Ludd, Portland, OR, Oregon, Recipe, Whole Stuffed Trout, Entree, Main Course, Fish, Ruby Trout, Leeks, Fennel, Carrots, Herbs, Oven Roasted, Wood Oven, Parsley, Tarragon, Chives, Lemon, Salt, Olive Oil, Local cooking

What

Recipe for Whole Stuffed Trout from chef Jason French of Ned Ludd restaurant in Portland, OR.

Who

Jason French is the chef and owner of Ned Ludd in Portland, Oregon.

Why

Chef French cooks rustic, regional, seasonal food exclusively using a wood-fired oven, a two-burner hot plate, a steam table and a little hot box alto-shaam.

Chef Jason French | Recipes

March 27, 2012

Whole Stuffed Trout with Leeks, Fennel, Carrots & Herbs

Recipe courtesy of chef Jason French of Ned Ludd in Portland, OR

Yield

Serves 4

Ingredients

Trout

- 4 whole Ruby Trout, deboned

- 1 teaspoon ground fennel seed

- 1/2 teaspoon ground white pepper

- 1/2 teaspoon ground brown mustard seed

- 1/2 teaspoon ground yellow mustard seed

- Fennel fronds

- 2 lemons, halved lengthwise & thinly sliced

- salt

Salad

- 2 leeks, trimmed, washed and julienned lengthwise

- 2 fennel bulbs, halved, cored and thinly sliced

- 2 carrots, thinly sliced

- 1/2 cup flat leaf parsley, stemmed & chopped

- 2 tablespoons tarragon, stemmed & roughly chopped

- 2 tablespoons chives, sliced

- Juice of two lemons

- Salt

- Olive oil

- Extra virgin olive oil

Directions

1) Preheat a wood burning oven for 4 to 6 hours. If preparing in a kitchen, pre-heat the oven to the highest setting and set the rack to the highest level.

2) Open the trout to expose the flesh.

3) Season with salt and spices.

4) Place fronds and lemon evenly over the flesh and fold the fish over.

5) Lightly oil and season the fish on both sides with salt.

6) Scatter the fennel and scallion over a sheet pan or a large cast iron skillet.

7) Place the trout on a cast iron oval.

8) Roast fish close to the fire for 8 to 10 minutes until the leeks are charred and the trout skin is browned and crisp.

9) While the trout is cooking mix and season the salad ingredients.

10) The combination should be quite perky.

11) Place the fish on individual plates.

12) Scatter the vegetables over the fish.

13) Finish with herbs, radishes, extra virgin olive oil and sea salt.