Steamed trout and leeks with curried cream

Method

1. 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.
2. 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.
3. 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.