Trout with beurre blanc and crispy leeks

Elevate how you cook your catch with this sophisticated dish combining rainbow trout fillets with a rich, buttery French sauce and crispy leeks. Ready in half an hour. Serve it with steamed spinach or other green vegetables.

Ingredients

Serves 4

• 4 trout fillets
• 1 leek, white and light green parts only, finely shredded
• 1 tbsp oil, plus extra for deep frying
• Salt
• Freshly ground pink or white peppe

For the beurre blanc:

• 1 shallot, finely diced
• 50ml Aspall classic white wine vinegar
• 50ml dry white wine (or water)
• 200g unsalted butter, chilled
• 1 lemon, cut into wedges
• Salt
• Freshly ground pink or white pepper

Method

Heat 1 tbsp oil in a large frying pan. Season the trout, then fry for about three minutes skin-side down. Flip over and cook for another minute or two. 

In a small pan, heat enough oil to 150C to deep-fry the leeks. Ensure the leeks are completely dry, then fry for one to two minutes until golden – be careful of spattering. Lift out with a slotted spoon and drain on kitchen paper.

To make the beurre blanc sauce, dice the cold butter into 1cm cubes and keep chilled. 

Put the shallot in a small saucepan with the white wine vinegar and wine (or water). Slowly reduce the liquid over a medium heat until you have about 2tbsp remaining. Strain to remove the shallots, then return the reduction to the pan.

Over a gentle heat, add a cube of cold butter. Whisk vigorously to incorporate. Once the butter is fully melted, add another cube one at a time, whisking constantly. Repeat this process until all the butter has been added and the mixture is pale and creamy. Ensure the pan doesn’t get too hot or it will split. Add a few drops of lemon juice and seasoning to taste. 

Pour over the trout and garnish with the crispy leeks and a wedge of lemon.

In association with britishtrout.co.uk