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:
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Muratie’s Dill Trout & Creamy Leeks?
The preparation time for Muratie’s Dill Trout & Creamy Leeks with lemon juice & carrot wedges is between 25 and 45 minutes.
What is the total time required to make Muratie’s Dill Trout & Creamy Leeks with lemon juice & carrot wedges?
The total time required to make Muratie’s Dill Trout & Creamy Leeks with lemon juice & carrot wedges is between 40 and 55 minutes.
How many servings does Muratie’s Dill Trout & Creamy Leeks provide?
4 servings
What are the main ingredients in Muratie’s Dill Trout & Creamy Leeks?
Carrot, Fish, Fresh Cream, Fresh Dill, Leeks, Lemon Juice, Rainbow Trout Fillet, Rainbow Trout Fillets
What is the nutritional information of Muratie’s Dill Trout & Creamy Leeks?
Calories: 464, Carbs: 39 grams, Fat: grams, Protein: 30.2 grams, Sugar: 16.7 grams, Salt: 132 grams
How do I prepare Muratie’s Dill Trout & Creamy Leeks?
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. 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. 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. 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).
What should be prepared from my kitchen to make Muratie’s Dill Trout & Creamy Leeks?
Carrot, Fish, Fresh Cream, Fresh Dill, Leeks, Lemon Juice, Rainbow Trout Fillet, Rainbow Trout Fillets
How many calories does Muratie’s Dill Trout & Creamy Leeks have?
464 calories
How much fat content does Muratie’s Dill Trout & Creamy Leeks have?
grams
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