Seared Trout With Leek Mash |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
from the British Trout Association Ingredients:
900 g potatoes, peeled and roughly chopped |
450 g leeks, washed and trimmed |
4 tablespoons reduced fat creme fraiche |
2 tablespoons low-fat butter |
4 trout fillets |
2 tablespoons plain flour |
1 tablespoon olive oil |
sea salt |
black pepper |
4 tablespoons low-fat mayonnaise |
1 tablespoon capers, finely chopped |
1 tablespoon lemon juice |
1 tablespoon chopped dill |
lemon wedge |
Directions:
1. Boil the potatoes in lightly salted water for 20 minutes or until soft. Meanwhile, finely shred the leeks and steam for 10 minutes. Drain the potatoes and mash with the creme fraiche and reduced fat spread. Season well and stir in two thirds of the leeks. Cover and keep hot. Season and flour and dust the fish on both sides, patting off any excess. Drizzle a little oil in a non-stick frying pan and sear the fish for 3-5 minutes, turning once.
2. Meanwhile, in a bowl mix together the mayonnaise, capers, lemon juice and dill. Spoon the mash onto plates, with the reserved shredded leeks, and top with the fish. Serve with a little tartar sauce and garnish with a lemon wedge and a sprig of dill.
3. Cook's tip:.
4. Sear the fish skin side uppermost, then turn over and crisp up the skin. The fish will cook through more evenly if you sear it in this order.
|
|