Herb-Stuffed Trout With Savory Almond Granola 6.000

Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Smoke Signals Jul 20, 2018

Think of this as a rustic, smoky homage to the French classic trout amandine.

The original recipe called for head-on fish, which can be difficult to come by. We had success in testing with six 6-to-8-ounce skin-on fillets, serving the stuffing mixture alongside or on top. If you are able to find whole trout, you will need to butterfly it (keeping it together on one side), then spread a thin layer of the stuffing mixture on one interior surface before closing the fish together. Grill for 4 or 5 minutes on each side.

To read the accompanying story, see: The cookbooks you need to raise your grilling and barbecue game.

Make Ahead: The savory granola can be stored in an airtight container for up to 2 weeks.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • For the granola
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon granulated garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon smoked paprika (sweet or hot)
  • 1 1/2 cups whole, skin-on, unsalted almonds, coarsely chopped
  • 1/2 cup rolled oats
  • 2 large egg whites
  • For the fish
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 tablespoon canola oil
  • 4 cups sliced leeks (halved lengthwise, then sliced crosswise into 1/4-inch thick half-moons)
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon thinly sliced garlic
  • 4 sprigs fresh thyme
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh chives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 36 to 48 ounces skin-on trout fillets (see headnote)
  • Juice of 1 lemon

Directions

For the granola: Preheat the oven to 300 degrees. Line a large baking sheet with parchment paper or a silicone liner.

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.

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.

Bake (middle rack) for 30 to 45 minutes, stirring every 10 minutes, until golden brown. Let the granola cool to room temperature on the baking sheet. The yield is about 2 1/2 cups.

For the fish: Melt 1 tablespoon of the butter with the canola 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 translucent. Stir in 1 teaspoon of the salt and 1/8 teaspoon 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.

Place the trout fillets skin-sides down on a rimmed baking sheet. Melt 4 tablespoons of the butter and brush the flesh of the trout with half the melted butter, then dust with 1/2 teaspoon of the salt and 1/8 teaspoon 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.

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (about 400 degrees). If using a charcoal grill, use a metal chimney to prepare your charcoal or wood briquettes; once the charcoal is gray 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.

Spray the grill grates with cooking oil spray. Working in batches as needed, carefully place each trout fillet 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.

Garnish with the lemon juice and 1 tablespoon melted butter. Spoon the filling mixture over the top or alongside the fish. Sprinkle the granola evenly over the trout and serve right away.

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Recipe Source

Adapted from "Cool Smoke: The Art of Great Barbecue,” by Tuffy Stone (St. Martin’s Griffin, 2018).

Tested by Andy Sikkenga.

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