eCook Meal
Muratie’s Dill Trout & Creamy Leeks
with lemon juice & carrot wedges
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R81.92
for 4 servings · R20.48 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Rainbow Trout Fillets needs 4Soya and Ginger Rainbow Trout Nibbles 20 g R21.99 · whole pack (size can't be divided)R21.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Fresh Cream needs 160 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 8% of packR3.12
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Leeks needs 400 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 100% of packR37.99
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cream, Dill, Fish, Leek, Lemon Juice, 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?
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). 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.
What should be prepared from my kitchen to make Muratie’s Dill Trout & Creamy Leeks?
Carrot, Cream, Dill, Fish, Leek, Lemon Juice, 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