Brook trout with braised leeks and horseradish whipped cream
(Table Restuarant)


3 by 5 Recipe Card 5 by 7 Recipe Card Full Page Recipe Card

Ingredients

1 whole Brook trout
2 tsp Butter
2 Leeks (sliced)
Butter
2 tbsp Thyme
2 cups Mashed potatoes
For Mousse
1-2 cups Heavy cream
2 tbsp Horseradish
3 tbsp Smoked whitefish (chopped)
1/2 Lemon (juiced)
Salt/Cayenne pepper

Instructions

Finely chop leeks cook in butter and thyme until soft. In a bowl add smoked whitefish and horseradish with 1-2 cups cream season with salt and pepper to taste. Whip until stiff. Butter sheet tray and place brook trout on top. Bake at 200 until done. Remove skin and serve fish with leek whip cream and mashed potatoes.
 
 
Description:


Chefs of Northern Michigan highlights local chefs and their delicious recipes which use Michigan produce and products. Watch Chefs of Northern Michigan on Wednesdays during 9&10 News at 5 or on Thursday mornings during Michigan This Morning on Fox 32.

Chefs of Northern Michigan is endorsed by The Michigan Land Use Institute.

The Michigan Land Use Institute is a statewide non-profit organization based in Traverse City that encourages policies that build prosperity, increase quality of life, and protect natural resources in Michigan.

Taste the Local Difference is a project of the Institute, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.