Butterflied Stuffed Trout with Tomato Vinaigrette

A Flavorful Whole Fish Recipe Perfect for Spring and Summer

Prep Time: 1 ½ hours
Servings: 2

Why Cook Trout Whole?

Cooking trout whole enhances its flavor and presentation while making use of every delicious bite that is often lost to filleting. This stuffed trout recipe features a classic butterflying technique, allowing the fish to be stuffed with a light, herbaceous filling that complements its delicate texture.

Feel free to modify this dish with seasonal ingredients such as wild watercress, morels, or nettles. A touch of ramp powder and a fresh tomato vinaigrette elevate this recipe, making it perfect for a gourmet home-cooked meal.

Ingredients

For the Stuffed Trout:

• 2 small trout, butterflied (about 10 oz. each)
• 1 cup toasted focaccia bread crumbs
• 1 ½ cups leeks, diced small
• ¼ cup toasted pine nuts, roughly chopped
• 1 tbsp. capers, lightly chopped
• 1 tsp. ramp powder
• ½ cup Italian parsley, finely chopped
• ½ cup chives, finely chopped
• Zest of one lemon
• Juice of one lemon
• 6 tbsp. butter, divided
• 4 tbsp. cooking oil
• 1 cup all-purpose flour (for dredging)
• Coarse salt and cracked black pepper, to taste

For the Tomato Vinaigrette:

• 1 cup charred tomato purée (from flame-roasted Roma tomatoes)
• ⅓ cup red wine vinegar
• ⅓ cup extra virgin olive oil
• 2 tsp. Dijon mustard
• 1 tsp. salt

For the Asparagus:

• 1 lb. asparagus, trimmed
• 1 tbsp. garlic, minced
• 2 tbsp. butter
• Salt and pepper, to taste

Instructions

1. Prepare the Tomato Vinaigrette

1. Char the Roma tomatoes over an open flame or under a broiler. Purée until smooth and measure one cup.
2. Blend the purée with vinegar, Dijon mustard, lemon juice, and salt.
3. Slowly whisk in olive oil until emulsified. Set aside.

2. Make the Stuffing

1. Toast cubed focaccia bread and pulse into fine crumbs.
2. Sauté diced leeks in two tablespoons of butter until translucent. Add a splash of water and cook until absorbed. Repeat this step to create a creamy texture. Set aside to cool.
3. Mix bread crumbs, pine nuts, capers, lemon zest, parsley, ramp powder, salt, and pepper.

3. Stuff and Tie the Fish

1. Lay out the butterflied trout skin-side down. Season lightly with salt.
2. Evenly distribute the breadcrumb mixture and sautéed leeks over each fish.
3. Close the fish and secure with butcher’s twine in 3–4 places along its length.

4. Sear the Fish

1. Preheat the oven to 425ºF.
2. Heat two tablespoons of oil in a skillet over medium-high heat.
3. Lightly dredge the trout in seasoned flour, shaking off excess.
4. Sear until golden brown, then flip and add a tablespoon of butter. Sear the second side.
5. Transfer to a baking sheet and repeat with the second fish.

5. Bake the Trout

• Bake for 15–20 minutes or until the internal temperature reaches 165ºF.

6. Cook the Asparagus

• In a hot pan, sauté asparagus with butter and garlic until tender-crisp. Season with salt and pepper.

7. Plate and Serve

1. Spread tomato vinaigrette on the plate.
2. Arrange asparagus over the vinaigrette.
3. Place the stuffed trout on top.
4. Drizzle with olive oil and garnish with finely chopped chives.

Enjoy This Gourmet Trout Dish!

This butterflied stuffed trout is a show-stopping dish that balances freshness and richness. Try it with other fish like perch, salmon, or bass for a delicious twist. Ready to impress at your next dinner? Give this recipe a try and let us know how it turns out!

Image/Source: MeatEater