- 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
- In a bowl, soak the shiitakes in the tamari-spiked boiling water until softened, about 30 minutes. Drain the mushrooms, reserving 2 tablespoons of the liquid. In a food processor, pulse the mushrooms and the reserved mushroom liquid with the parsley, garlic and shallot until finely chopped. With the machine on, slowly add 1 tablespoon of the oil. Transfer the pesto to a small bowl and season with salt and pepper.
- Place the trout on a work surface. Using tweezers, remove the fine pin bones that run along the center of each fillet. Coat a large nonstick baking sheet with cooking spray. Arrange the trout, skin side down, on the sheet.
- Heat the remaining 1 teaspoon of oil in a skillet. Add the leeks and cook over moderately high heat until just wilted, about 3 minutes. Add the wine, season with salt and pepper and cook until the liquid has evaporated, 1 to 3 minutes.
- Preheat the oven to 400°. Sprinkle the trout with the lemon juice and season with salt and pepper. Spread one-quarter of the pesto in a thin layer on each trout. Spoon the leeks on top and bake for about 10 minutes, or just until the trout is cooked through.
One Serving Calories 327 kcal, Total Fat 14 gm, Saturated Fat 2 gm.