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.
|1||fillet of rainbow trout|
|6||wild leeks, chopped|
|1 tbsp||olive oil|
|1 tbsp||pine nuts|
|Juice of 1/2 a lemon, or to taste|
|1 tbsp||fresh thyme|
|salt and pepper to taste|
Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.
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