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For the thyme creme fraiche sauce:
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Combine the stock, shallots, thyme sprigs, and pepper in a medium saucepan and bring to a boil over high heat.
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Reduce until thick and syrupy, about 40 minutes.
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Reduce the heat to medium, add the creme fraiche, and bring to a boil.
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Simmer until bubbly and slightly thickened, about 3 minutes.
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Strain through a fine strainer and season with salt (if needed) and pepper.
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Stir the thyme leaves into the reduced stock mixture and keep warm.
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For the leek strips and stuffing:
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Cut each leek lengthwise through the outer 1 or 2 layers only and remove those layers.
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Flatten and cut lengthwise into 1/4-inch-wide strips (you will need about 20).
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In a large pot of boiling salted water, blanch the strips for 30 seconds.
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Shock in a bowl of ice water and drain.
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Cut the remaining white part of the leeks in half lengthwise and then slice crosswise into 1/4-inch half-moons.
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In a small skillet, heat the butter over medium-high heat until bubbling.
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Add the sliced leeks and cook until tender, 3 to 4 minutes.
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Raise the heat to medium-high, add the stock and thyme leaves, and cook until the leeks are soft and the stock is reduced to less than a tablespoon.
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Season with salt and pepper, drain and cool at room temperature.
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For the trout:
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Preheat the oven to 350F.
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Lay 5 leek strips crosswise on a flat surface, spacing them every 1 1/2 to 2 inches.
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Open a trout flat and season lightly with salt and pepper.
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Place over the strips lengthwise, and stuff with leek and thyme stuffing.
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Close the fish over the stuffing, and tie each strip around the fish, knotting it on top.
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Repeat with the remaining fish, leek strips, and stuffing.
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Place the stuffed fish on a lightly oiled baking sheet and bake until medium-rare, 25 to 30 minutes.
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To serve:
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With a sharp knife, slice the fish between the ties to make 3 medallions, each one wrapped with a leek strip, discarding the head and tail portions.
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Spoon some thyme sauce onto each plate and place 3 medallions on top.
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Or serve whole, accompanied by the sauce.
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Variations:
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31
Substitute Red Wine Salmon Sauce or a flavored oil for the thyme creme fraiche sauce.
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32
Substitute mushroom or small-diced vegetables for leeks in the stuffing.
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Serve the stuffing as a foundation for any fish fillet or fish steak, and drizzle with any sauce or flavored oil.
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34
Substitute coho salmon (or a larger fish, increasing the stuffing and the cooking time) for rainbow trout.
