Food & Recipes

27 October 2009, 13:06

Baked trout with parsley mash and a creamy white wine and leek sauce created by Lizzie Mellor for Britain's Best Dish

Servings: 2
Prep time: 15 minutes
Cook time: 30 minutes
Dish type: Main Course           
Difficulty: Easy

Ingredients:

For the fish
2 x 100-150g long thin trout fillets
15g butter
30ml white wine
Splash of lemon juice
Handful of chopped parsley
Salt & pepper

For the parsley mash
2 large potatoes - approx 350g total
20ml milk
20g unsalted butter
Large handful of chopped parsley
Salt & pepper

For the sauce
Couple of small knobs of butter
1 long thin leek, sliced
60ml cream
60ml white wine
Splash of lemon juice
Salt & pepper

Watercress to garnish

Method:

Pre-heat the oven to 160°C.

Place the trout fillets in the middle of a large sheet of tin foil and season. Add a few tablespoons of white wine, fresh parsley, drop of lemon juice to taste and a few knobs of butter.

Tightly wrap the package so it's totally sealed and cook in the oven for 30 minutes.

Boil the potatoes in salted water for 20 minutes, then mash with the butter, milk, seasoning and parsley.

To make the creamy white wine and leek sauce, melt a few large knobs of butter in a pan and sauté the sliced leeks for 5-7 minutes until they're soft.

Then add about half a small glass of white wine along with the same amount of cream. Heat through gently and then add a splash of lemon juice to taste and season well.

Last updated: 27 October 2009, 13:28