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 paper towel. Coat in the NOMU rub, oil, and seasoning. Place it 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 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!
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 paper towel. Coat in the NOMU rub, oil, and seasoning. Place it 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 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!
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 paper towel. Coat in the NOMU rub, oil, and seasoning. Place it 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 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!
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 paper towel. Coat in the NOMU rub, oil, and seasoning. Place it 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 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!
Frequently Asked Questions
What is the preparation time for Baked Trout & Creamy Leeks?
The preparation time for Baked Trout & Creamy Leeks with green leaves & fresh parsley is between 25 and 45 minutes.
What is the total time required to make Baked Trout & Creamy Leeks with green leaves & fresh parsley?
The total time required to make Baked Trout & Creamy Leeks with green leaves & fresh parsley is between 40 and 55 minutes.
How many servings does Baked Trout & Creamy Leeks provide?
4 servings
What are the main ingredients in Baked Trout & Creamy Leeks?
Butternut, Fish, Fresh Cream, Fresh Parsley, Green Leaves, Leeks, NOMU Provençal Rub, Rainbow Trout Fillet, Rainbow Trout Fillets
What is the nutritional information of Baked Trout & Creamy Leeks?
Calories: 528, Carbs: 47 grams, Fat: grams, Protein: 32.6 grams, Sugar: 12.4 grams, Salt: 164 grams
How do I prepare Baked Trout & Creamy Leeks?
SEEK OUT THE LEEK: Rinse the halved leeks thoroughly and thickly slice. Place a pan over 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. NO DOUBT IN THIS TROUT: When the butternut has 10-15 minutes remaining, pat the trout dry with paper towel. Coat in the NOMU rub, oil, and seasoning. Place it 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. 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! 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).
What should be prepared from my kitchen to make Baked Trout & Creamy Leeks?
Butternut, Fish, Fresh Cream, Fresh Parsley, Green Leaves, Leeks, NOMU Provençal Rub, Rainbow Trout Fillet, Rainbow Trout Fillets
How many calories does Baked Trout & Creamy Leeks have?
528 calories
How much fat content does Baked Trout & Creamy Leeks have?
grams
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