Serves 4
INGREDIENTS:
4 ea Rainbow trout, boned
2 Tbl olive oil
2 cup chorizo or Italian sausage
2 cup homini
¼ cup cilantro, chopped
1 ea jalapeno, seeded, minced
3 ea green onion, chopped
4 sprig thyme
1 ea lemon, sliced
1 ea lime, zest and juice
PREPARATION:
In a saute pan over medium heat, add oil and sausage, cook until sausage is just done, remove from heat, drain fat and place sausage in mixing bowl, add hominy, jalapeno, green onion, thyme, cilantro, lime zest and juice, mix well.
Place trout skin side down on work surface, lightly season with salt and pepper. Fill with as much sausage mixture as possible, press firmly to close the fish.
Pre-heat oven to 425 degrees, place Douglas fir fronds in the bottom of a cast iron skillet, place trout on top and place 3-4 slices of lemon over the top, roast in oven for 20 minutes until internal temperature reaches 140 degrees
Chef- Jeff Maxfield (Fin's Bistro)