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Waitrose Miniature Potatoes500g
500gItem price
£2.10Price per unit
£4.20/kgA piquant mustard and caper dressing is a great partner for succulent trout.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180˚C, gas mark 4. Put the potatoes in a pan and cover generously with cold water. Bring to the boil; simmer for 8 minutes. Add the leeks and cook for 2 minutes. Drain and steam dry in the colander for 1 minute; season. Meanwhile, put the oil, mustard, shallot, vinegar, capers and tarragon in a small bowl and whisk to make a dressing.
Cut 4 x 30cm squares of parchment or foil. Put 2 on a baking tray; divide the veg between them. Sit the trout fillets on top, then pour over the dressing. Top with the other 2 squares; scrunch the edges together to seal the parcels. Bake for 15-16 minutes, until the fish is cooked through and opaque.
Typical values per serving when made using specific products in recipe
Energy | 1,620kJ/ 387kcals |
---|---|
Fat | 16g |
Saturated Fat | 0.5g |
Carbohydrates | 27g |
Sugars | 5.1g |
Fibre | 5.6g |
Protein | 30g |
Salt | 0.92g |
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£2.10Price per unit
£4.20/kg0 added
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62p each est.Price per unit
£2.95/kg0 added
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£12.65Price per unit
£1.27/100ml0 added
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£1.15Price per unit
63.9p/100g0kg added
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£3.35Price per unit
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£2.00Price per unit
40p/100ml0 added
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£2.30Price per unit
£2.43/100g0 added
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80pPrice per unit
40p/10g0 added
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£6.25Price per unit
£23.59/kg