Trout, potato and leek parcels

Name: Trout, potato and leek parcels
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 300 g miniature new potatoes, halved; 2 leeks, finely sliced; 1 tbsp extra virgin olive oil; 2 tsp essential Dijon Mustard; 1 shallot, finely chopped; 2 tbsp essential white wine vinegar; 1 tsp nonpareille capers, drained, rinsed and finely chopped; 20 g pack tarragon, leaves roughly chopped; 265 g Scottish loch trout fillets, skinned

A piquant mustard and caper dressing is a great partner for succulent trout.

5 out of 5 stars(1) Rate this recipe

Gluten freeHigh in omega 3

Serves2
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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Ingredients

300g miniature new potatoes, halved
2 leeks, finely sliced
1 tbsp extra virgin olive oil
2 tsp essential Dijon Mustard
1 shallot, finely chopped
2 tbsp essential white wine vinegar
1 tsp nonpareille capers, drained, rinsed and finely chopped
⅓ x 20g pack tarragon, leaves roughly chopped
265g Scottish loch trout fillets, skinned

Method

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.