Recipe Tip: Trout Fillets on a Bed of Leek & Potatoes
Top Recipe for 2 Persons. All ingredients and tips for getting it right. A delicious and light starter from Elfie Casty's book 'With a pinch of passion'.
- 200 gleeks
- 1bunch chives
- 200 gpotatoes
- 5 gbutter
- 100 gfish or vegetable stock
- 100 gsingle cream
- 1 pinch(es)salt
- 1 pinch(es)freshly grated nutmeg
- 1 pinch(es)freshly ground pepper
- 1 splash(es)lemon juice
- 300 gtrout fillets
- 5 gbutter
- 1 tablespoonolive oil
Step 1If possible, trim the dark green tops from the leeks, then cut the remaining white to light green part of the leeks in half lengthwise and wash carefully under running water, then cut into 1cm thick slices.
Step 2Chop the chives finely, set aside for sprinkling as garnish.
Step 3Peel the potatoes, wash, quarter and then cut into fine slices (approx. 2mm thick)
Step 4Add the butter to a sauté pan and heat until foaming, add the leeks and potatoes and briefly sauté in the foaming butter, add the stock and cream, season carefully with salt and a little freshly grated nutmeg. Cover and cook the vegetables over a low heat for about 20 minutes until tender.
Step 5Finally, season with freshly ground pepper and a few drops of lemon juice to taste.
Step 6Heat the oil and the butter in a non-stick frying pan over a medium heat. Season the trout fillets with salt and freshly ground pepper and add to the pan, fry over a medium heat for approx. 4-6 minutes, depending on the thickness, until golden brown and cooked to perfection.
Step 7Heat the potato and leek vegetables again briefly, divide onto hot plates, place the fish on the bed of vegetables and finally sprinkle with the chopped chives.