Milder than onions, leeks are a wonderful way to add a subtle allium flavour to a dish. The flavours really come alive when braised, which is the technique we use in this dill-icious trout dish. Silky leeks are coated in fresh cream and served with oven-roasted carrot wedges, trout dotted with fresh dill and zesty lemon juice.
Muratie’s Dill Trout & Creamy Leeks
Muratie’s Dill Trout & Creamy Leeks
with lemon juice & carrot wedges
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Fish
- Fresh Cream
- Fresh Dill
- Leeks
- Lemon Juice
- Rainbow Trout Fillet
- Rainbow Trout Fillets
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
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 and set aside.
BUTTER-BASTED FISH
Place a clean pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side, basting with a knob of butter, ½ the chopped dill and ½ the lemon juice (to taste) until cooked through, 30-60 seconds. Remove from the pan and season.
DIVE INTO DINNER!
Serve up the buttery trout and drizzle with any remaining pan juices. Serve the creamy leeks and carrot wedges alongside. Finish with a drizzle of the remaining lemon juice (to taste) and the remaining dill.
Carrot - 240g
Leeks - 100g
Fresh Cream - 40ml
Rainbow Trout Fillet - 1
Fresh Dill - 3g
Lemon Juice - 15ml
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
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 and set aside.
BUTTER-BASTED FISH
Place a clean pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side, basting with a knob of butter, ½ the chopped dill and ½ the lemon juice (to taste) until cooked through, 30-60 seconds. Remove from the pan and season.
DIVE INTO DINNER!
Serve up the buttery trout and drizzle with any remaining pan juices. Serve the creamy leeks and carrot wedges alongside. Finish with a drizzle of the remaining lemon juice (to taste) and the remaining dill.
Carrot - 480g
Leeks - 200g
Fresh Cream - 80ml
Rainbow Trout Fillets - 2
Fresh Dill - 5g
Lemon Juice - 30ml
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
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 and set aside.
BUTTER-BASTED FISH
Place a clean pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side, basting with a knob of butter, ½ the chopped dill and ½ the lemon juice (to taste) until cooked through, 30-60 seconds. Remove from the pan and season.
DIVE INTO DINNER!
Serve up the buttery trout and drizzle with any remaining pan juices. Serve the creamy leeks and carrot wedges alongside. Finish with a drizzle of the remaining lemon juice (to taste) and the remaining dill.
Carrot - 720g
Leeks - 300g
Fresh Cream - 125ml
Rainbow Trout Fillets - 3
Fresh Dill - 8g
Lemon Juice - 45ml
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
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 and set aside.
BUTTER-BASTED FISH
Place a clean pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side, basting with a knob of butter, ½ the chopped dill and ½ the lemon juice (to taste) until cooked through, 30-60 seconds. Remove from the pan and season.
DIVE INTO DINNER!
Serve up the buttery trout and drizzle with any remaining pan juices. Serve the creamy leeks and carrot wedges alongside. Finish with a drizzle of the remaining lemon juice (to taste) and the remaining dill.
Carrot - 960g
Leeks - 400g
Fresh Cream - 160ml
Rainbow Trout Fillets - 4
Fresh Dill - 10g
Lemon Juice - 60ml
Woolies Products in this dish
