Trout & Leeks with Potatoes

Method

1. 1

   Prep the vegetables

   Cube the potato, wash and thinly slice the leek, chop the dill, and cut the lemon into wedges. Cut the trout fillet into four portions.
2. 2

   Boil the potatoes

   Put the potato in a medium saucepan, cover with water, and bring to a boil over high heat. Simmer over medium heat until tender, then drain.

   15 min

   Tip: Cut the cubes evenly so they finish at the same time.

3. 3

   Soften the leeks

   Melt half the butter in a large skillet over medium-low heat. Add the leek with 1/4 tsp salt and black pepper; stir occasionally.

   10 min

   Tip: Lower the heat if the leek starts to color before softening.

4. 4

   Make the cream sauce

   Stir the heavy cream and dijon mustard into the skillet over low heat. Simmer gently, stirring, and fold in the potato.

   5 min
5. 5

   Cook the trout

   Melt the remaining butter in a second large skillet over medium heat. Season trout fillet with 1/4 tsp salt and black pepper, then cook, turning once, until just opaque and flaky.

   10 min

   Tip: Handle the portions gently when turning; fish can break as it becomes tender.

6. 6

   Taste and serve

   Serve the trout with the creamy leek and potato mixture. Scatter dill over the top, add lemon wedges, and taste and adjust with salt and black pepper.