Flaky, sweet and full of flavour, trout is perfect served as part of a warm salad and Colin’s sharing a real cracker. With braised leeks, dill, thyme, onions, roasted pine nuts and cos lettuce all smothered in a creamy lemon dressing, you need to add this dish to your repertoire!
Ingredients
Method
To make braised leeks, heat oil in a large flameproof roasting pan over medium heat. Add leek, onion, garlic, thyme, coriander seeds and chopped dill stalks. Cook, stirring, for about 2 minutes, until the leeks
are softening.
Add wine. Simmer for 1 minute. Pour over water. Simmer, covered, for 3–4 minutes, until leeks are just tender.
Top with fish, skin-side up and scatter with zest. Cover and simmer gently for 30 seconds. Remove from heat and sit for 10 minutes or until trout is just cooked. Trout should flake easily with a fork. Remove fish from pan and discard skin . Flake flesh.
In a small bowl, combine crème fraîche, juice and half the dill leaves.
To serve, arrange cos on a serving plate. Top with trout and leek mixture. Dollop with crème fraîche mixture and scatter with pine nuts. Garnish with radish (if using) and dill.
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