Ingredients
- 1 1/2 cups dried shiitake mushrooms
- 2 tablespoons tamari or soy sauce mixed with 2 cups boiling water
- 3 tablespoons coarsely chopped flat-leaf parsley
- 2 garlic cloves
- 1 medium shallot
- 1 tablespoon plus 1 teaspoon olive oil
- Salt and freshly ground pepper
- 4 trout (about 10 ounces each)--heads removed, fish cleaned and boned, fillets left attached to the skin
- Vegetable oil cooking spray
- 2 large leeks, white and tender green, thinly sliced
- 2 tablespoons dry white wine
- Juice of 1 lemon
Description
Food & Wine
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