Herb-Stuffed Trout

Herb-Stuffed Trout with Savory Almond Granola
Serves 8

Trout amandine is a classic French dish. This recipe adds a smoking-with-fire twist to the original, plus a rustic touch with the Savory Almond Granola garnish.

What you need:
6 tablespoons unsalted butter, divided
1 tablespoon canola oil
4 cups leeks, sliced into ¼-inch half-moons
½ cup thinly sliced shallots
1 tablespoon thinly-sliced cloves garlic
4 sprigs fresh thyme
1 tablespoon plus 2½ teaspoons kosher salt
1 teaspoon cracked black pepper
1 tablespoon minced chives
1 tablespoon chopped flat leaf parsley
6 (12 to 16-ounce) rainbow trout, head on, and butterflied Juice of 1 lemon
1 cup Savory Almond Granola (recipe to follow)

What to do:
1. Prepare the Savory Almond Granola

2. To make the trout stuffing, heat 1 tablespoon butter and the canola oil in a large sauté pan over medium-low heat. Add the leeks, shallots, garlic, and thyme and cook 10 minutes, stirring often, until the leeks are soft and translucent. Stir in 1 teaspoon salt and ⅛ teaspoon black pepper. Remove the pan from the heat and fold in the chives and parsley. Set aside until ready to use.

3. Place the butterflied trout skin-side-down on a rimmed baking sheet. Melt 4 tablespoons butter and brush the flesh of trout with half the melted butter, then dust with ½ teaspoon salt and 1/8 teaspoon pepper.

4. Remove the thyme sprigs from the stuffing mixture. Spread a thin layer of the leek stuffing on the right half of each trout. Fold the other side of the trout over the filling, brush the outside of each fish with half the remaining melted butter, and season with a pinch of salt and pepper. Carefully turn and brush each on the opposite side with the remaining butter, and season with a pinch of salt and pepper. Set aside at room temperature while you prepare the grill.

5. When you are ready to cook, heat the grill to 400 degrees F, using the direct grilling method.

6. Spray the grill grates with pan spray. Carefully place each stuffed trout directly on the grill, close the grill lid, and cook 4 minutes. Use a long metal spatula to carefully roll each trout over their backbone onto the other side (this way, the stuffing won’t fall out). Close the grill lid again, and cook an additional 4 minutes, or until the flesh nearest the backbone is white and opaque. Carefully transfer the trout to a serving platter.

Garnish the platter of fish with the lemon juice and 1 tablespoon melted butter. Sprinkle the Savory Almond Granola evenly over the fish and serve immediately.

Savory Almond Granola
Yields 2 cups

What you need:
¼ cup unsalted butter, melted
1 tablespoon sugar
1 teaspoon granulated garlic>
½ teaspoon chipotle powder, found at most specialty groceries
½ teaspoon smoked paprika
1½ cups whole blanched almonds
½ cup rolled oats
2 egg whites

What to do:
1. To make the Savory Almond Granola, heat the oven to 300 degrees F. Line a large sheet pan with a nonstick baking liner or parchment paper.

2. In a large bowl, stir together the melted butter, sugar, garlic, chipotle powder, and smoked paprika until well combined. Add the almonds and oats, and toss to thoroughly coat.

3. In a small bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the almond and granola mixture until just combined. Spread the granola out onto the parchment-lined baking sheet in one even layer.

4.Bake the granola 30 to 45 minutes, stirring every 10 minutes, until golden brown. Let the granola cool to room temperature on the baking sheet. Transfer the cooled granola to an airtight container and store at room temperature. Leftover granola will keep for 2 weeks.