Steamed trout and leeks with curried cream
Steaming is a quick, tasty and healthy way to cook leek and helps bring out its fresher, vegetal flavour. Paired with beautiful pink trout and a rich, lightly spiced sauce, this is a speedy and delicious weeknight meal.
Enjoyed this dish? Try our charred leek, pearl barley and cheshire cheese salad next.
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Ingredients
- 1 leek, finely sliced
- 1 carrot, finely sliced at an angle
- 2 skinless trout fillets
- 250g cooked rice (or microwavable pouch)
- 75g crème fraîche
- ½ tsp wholegrain mustard
- ½ tsp mild curry powder
- ¼ tsp ground turmeric
- Finely grated zest 1 lemon, plus a squeeze juice
- Dash extra-virgin olive oil
- 10g coriander, chopped
Specialist kit
- Two-tier steamer basket
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Method
- Put the sliced leek and carrot in a large steamer basket. Cut 2 trout fillet-size pieces of baking paper and put them in a second steamer basket, set over the first. Season the fillets well with salt and pepper, put them on the paper, then cover with the lid. Put the steamer over a large pan of simmering water and steam for 8-10 minutes, depending on the thickness of your fillets.
- Meanwhile, heat your rice and make the sauce. Add the crème fraîche, mustard, spices and lemon zest to a small pan, then gently heat (be careful as boiling could split the sauce). Season to taste with a squeeze of lemon juice and salt.
- When the fish is cooked, tip the steamed vegetables into a bowl, drizzle with a little extra-virgin olive oil, season well and stir in the chopped coriander. Divide the rice between bowls, then top with the vegetables and fish. Serve with the warm curried sauce.
Nutrition
- 606kcals Calories
- 29g (13g saturated) Fat
- 34g Protein
- 51g (6g sugars) Carbs
- 4.2g Fibre
- 0.4g Salt
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Reviews
Really tasty. The sauce was so easy to make. I’ll definitely use or adapt this in other dishes. I didn’t have any carrots and so I used thin slices of cauliflower.
We’re pleased you enjoyed this recipe and plan to use the sauce again. Cauliflower sounds like a great sub – thanks for sharing.
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