Trout fillet with leek puree
30 min
Under an hour
Kifli Kukták
Preparation method
Ingredients overview
- 2 pcs trout fillet
- 2 pinches salt
- 50 ml cream (min. 31%)
- 3 tablespoons milk
- 1 tablespoon olive oil
- 1 pc leek
- 1 pc shallot
- 20 g aged cheese
- 1 pinch ground nutmeg
- 1 pinch ground black pepper
Peel and finely chop the shallot, wash and slice the leek. Grate the cheese finely.
Heat oil in a pan and sauté the shallot until translucent. Add the leek and cook over low heat until soft, then remove from heat. Transfer to a blender, add the cream and cheese. Blend until smooth, gradually adding milk until the desired consistency is reached. Season with a pinch of salt, pepper, and ground nutmeg.
Wash the trout fillets, pat them dry, and lightly salt them with the remaining salt. Place the fillets skin-side down in a hot pan and cook for 3 minutes, then flip and cook for another 1 minute (or slightly longer depending on the thickness of the fish). Serve with the warm leek puree.
Chef's tip
As a side dish, you can serve mashed potatoes, polenta, or steamed vegetables.
Ingredients
Nutritional values
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