Creamy leeks are sided with a beautiful baked trout fillet, perfectly roasted butternut half-moons, & fresh green leaves. Finished off with fresh parsley for a herby kick, and you have yourself an easy-peasy weeknight dinner. Let’s dive in, Chef!
Baked Trout & Creamy Leeks
Baked Trout & Creamy Leeks
with green leaves & fresh parsley
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Fish
- Fresh Cream
- Fresh Parsley
- Green Leaves
- Leeks
- NOMU Provençal Rub
- Rainbow Trout Fillet
- Rainbow Trout Fillets
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
THE ROAST WONDERFUL MOMENT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NO DOUBT IN THIS TROUT
When the butternut has 10-15 minutes remaining, pat the trout dry with some paper towel, coat in the rub, oil, and seasoning. Place on the tray with the butternut (or on a separate baking tray), skin-side down. Bake for the remaining time, until cooked through and tender.
SEEK OUT THE LEEK
Rinse the halved leeks thoroughly and thickly slice. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks until soft, 2-3 minutes (shifting occasionally). Remove from the heat and stir in the cream and a knob of butter. Season to taste. Dress the rinsed green leaves with a drizzle of olive oil and seasoning.
TROUT TIME!
Plate up the roasted butternut half-moons and side with the baked trout, the dressed green leaves, and the creamy leeks. Sprinkle over the chopped parsley. Simply stunning, Chef!
Butternut - 250g
Rainbow Trout Fillet - 1
NOMU Provençal Rub - 5ml
Leeks - 100g
Fresh Cream - 40ml
Green Leaves - 20g
Fresh Parsley - 4g
THE ROAST WONDERFUL MOMENT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NO DOUBT IN THIS TROUT
When the butternut has 10-15 minutes remaining, pat the trout dry with some paper towel, coat in the rub, oil, and seasoning. Place on the tray with the butternut (or on a separate baking tray), skin-side down. Bake for the remaining time, until cooked through and tender.
SEEK OUT THE LEEK
Rinse the halved leeks thoroughly and thickly slice. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks until soft, 2-3 minutes (shifting occasionally). Remove from the heat and stir in the cream and a knob of butter. Season to taste. Dress the rinsed green leaves with a drizzle of olive oil and seasoning.
TROUT TIME!
Plate up the roasted butternut half-moons and side with the baked trout, the dressed green leaves, and the creamy leeks. Sprinkle over the chopped parsley. Simply stunning, Chef!
Butternut - 500g
Rainbow Trout Fillets - 2
NOMU Provençal Rub - 10ml
Leeks - 200g
Fresh Cream - 80ml
Green Leaves - 40g
Fresh Parsley - 8g
THE ROAST WONDERFUL MOMENT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
NO DOUBT IN THIS TROUT
When the butternut has 10-15 minutes remaining, pat the trout dry with some paper towel, coat in the rub, oil, and seasoning. Place on the tray with the butternut (or on a separate baking tray), skin-side down. Bake for the remaining time, until cooked through and tender.
SEEK OUT THE LEEK
Rinse the halved leeks thoroughly and thickly slice. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks until soft, 3-4 minutes (shifting occasionally). Remove from the heat and stir in the cream and a knob of butter. Season to taste. Dress the rinsed green leaves with a drizzle of olive oil and seasoning.
TROUT TIME!
Plate up the roasted butternut half-moons and side with the baked trout, the dressed green leaves, and the creamy leeks. Sprinkle over the chopped parsley. Simply stunning, Chef!
Butternut - 750g
Rainbow Trout Fillets - 3
NOMU Provençal Rub - 15ml
Leeks - 300g
Fresh Cream - 125ml
Green Leaves - 60g
Fresh Parsley - 12g
THE ROAST WONDERFUL MOMENT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
NO DOUBT IN THIS TROUT
When the butternut has 10-15 minutes remaining, pat the trout dry with some paper towel, coat in the rub, oil, and seasoning. Place on the tray with the butternut (or on a separate baking tray), skin-side down. Bake for the remaining time, until cooked through and tender.
SEEK OUT THE LEEK
Rinse the halved leeks thoroughly and thickly slice. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks until soft, 3-4 minutes (shifting occasionally). Remove from the heat and stir in the cream and a knob of butter. Season to taste. Dress the rinsed green leaves with a drizzle of olive oil and seasoning.
TROUT TIME!
Plate up the roasted butternut half-moons and side with the baked trout, the dressed green leaves, and the creamy leeks. Sprinkle over the chopped parsley. Simply stunning, Chef!
Butternut - 1kg
Rainbow Trout Fillets - 4
NOMU Provençal Rub - 20ml
Leeks - 400g
Fresh Cream - 160ml
Green Leaves - 80g
Fresh Parsley - 15g
Woolies Products in this dish
