Difficulty level Easy

I was so happy last week when wild leeks finally made an appearance at my farmers' market, that I bought a pound of them and have been happily using them for all kinds of things, from soups to braised artichokes, to pastas.

I also bought a rather large piece of rainbow trout at the market and thought I would give it the same kind of treatment as I did last year with fish covered in wild garlic. This is a really simple way to infuse the fish with a bit of an earthy onion, slightly garlic taste while keeping the flesh moist during cooking. It's a nice change from just plain lemon juice on fish.

We at this straight from the oven the first night with some roasted sweet potato as a side and there was so fish much left, we had a cold lunch with a side salad, also from the market, the next day. You can always use a different type of fish such as salmon, or arctic char.

INGREDIENTS