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Steamed trout and leeks with curried cream

Name: Steamed trout and leeks with curried cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2
Cuisine: British recipes
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

By: Pollyanna Coupland
Food producer, delicious.

Published: 8 Jan 25
Updated: 8 Jan 25

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.

Easy
January 2025

Test kitchen approved

Serves 2
Prep time 15 min. Cook time 10 min

Enjoyed this dish? Try our charred leek, pearl barley and cheshire cheese salad next.

Gluten-free

Nutrition: per serving

Calories: 606kcals
Fat: 29g (13g saturated)
Protein: 34g
Carbohydrates: 51g (6g sugars)
Fibre: 4.2g
Salt: 0.4g

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Before you start

Easy swaps Cook this simple dish with whatever’s in season. Finely sliced fennel and courgettes in summer are particularly good.

Before you start

Easy swaps Cook this simple dish with whatever’s in season. Finely sliced fennel and courgettes in summer are particularly good.

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.