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Chef Mike Tully was the CDC at Gjelina for over 6 years where he really mastered the art of rustic gourmet. And that's not just our opinion. During his time on the line, everyone from Beyonce to Jonathan Gold and the James Beard association was raving about Gjelina. So when Chef Mike suggested we use Chalkstream Trout to R&D a Thanksgiving Stuffing recipe that would get his grandparents to eat more omegas, we couldn't refuse!
Stale Bread (75 g)
Serving Size: 3-4
After trout is removed from pan, place fennel, leek, and shallot in pan and sauté until lightly browned but not burnt. Turn off burner.
Bake in oven at 400 degrees F uncovered for 15 minutes until liquid is gone and top is crispy.