HERB-STUFFED TROUT WITH SAVOURY ALMOND GRANOLA
Serves: 6
For the granola:
4 tbsp (60 mL) unsalted butter, ■ melted
1 tbsp (15 mL) sugar ■
1 tsp (5 mL) granulated garlic ■ (garlic powder)
1 tsp (5 mL) kosher salt ■
1/2 tsp (2.5 mL) chipotle chili ■ powder
1/2 tsp (2.5 mL) smoked ■ Spanish paprika (sweet or hot) 1 1/2 cups (375 mL) whole, ■ skin-on, unsalted almonds, coarsely chopped
1/2 cup (125 mL) rolled oats ■ 2 large egg whites ■
For the fish:
6 tbsp (90 mL) unsalted butter ■ 1 tbsp (15 mL) canola oil ■
4 cups (1 L) sliced leeks ( halved ■ lengthwise, then sliced crosswise into 1/4-inch/6-mm thick half-moons)
1/2 cup (125 mL) thinly sliced ■ shallots
1 tbsp (15 mL) thinly sliced ■ garlic
4 sprigs fresh thyme ■
1 tbsp (15 mL) plus 1 tsp (5 mL) ■ kosher salt
1 tsp (5 mL) freshly ground ■ black pepper
1 tbsp (15 mL) minced fresh ■ chives
1 tbsp (15 mL) chopped fresh ■ flat-leaf parsley
36 to 48 ounces skin-on trout ■ fillets
Juice of 1 lemon ■
For the granola: 1. Preheat the oven to 300 F. Line a large baking sheet with parchment paper or a silicone liner. 2. Stir together the melted butter, sugar, garlic, salt, chipotle powder and smoked paprika in a mixing bowl, until well combined. Add the almonds and oats, tossing to coat thoroughly. 3. Whisk the egg whites in a small bowl until they hold soft peaks. Gently fold the egg whites into the almond-oat mixture until just combined. Spread the
granola over the prepared baking sheet in an even layer.
4. Bake (middle rack) for 30 to 45 minutes, stirring every 10 minutes, until golden brown. Let the granola cool on the baking sheet. The yield is about 2 1/2 cups.
For the fish:
5. Melt 1 tb sp of butter with the oil over medium-low heat. Add the leeks, shallots, garlic and thyme and cook, stirring often for 10 minutes, until the leeks are soft and trans lucent. Stir in 1 tsp of the salt and 1/8 tsp of the pepper. Remove from the heat; fold in the chives and parsley. Discard the thyme sprigs. Cover loosely to keep warm while you grill the fish.
6. Place the trout fillets skinsides down on a rimmed baking sheet. Melt 4 tbsp of the butter and brush the flesh of the trout with half the melted butter, then dust with 1/2 tsp of the saltand 1/8 tsp of the pepper. Carefully turn and brush each fillet on the opposite side with the remaining butter, and season with a pinch each of salt and pepper.
7. Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (about 400 F). If using a charcoal grill, use a metal chimney to prepare your charcoal or wood briquettes; once the charcoal is grey and glowing red, distribute the briquettes evenly under the cooking area. The grill should be ready when you can place your hand about 6 inches over the grates for 4 to 5 seconds without pulling it away.
8. Spray the grill grates with cooking oil spray. Working in batches as needed, carefully place each trout filet directly on the grill. Close the lid and cook for 3 minutes. Use two metal spatulas to carefully turn them. Close the lid again and cook for 2 or 3 minutes, or until the flesh is opaque. Carefully transfer to a serving platter.
9. Garnish with the lemon juice and the remaining tablespoon of melted butter. Spoon the filling mixture over the top or alongside the fish.
10. Sprinkle the granola evenly over the trout and serve right away.