Waitrose and Partners
Trout, potato and leek parcels

Trout, potato and leek parcels

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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    • 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


    1. 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.

    2. 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


    1,620kJ/ 387kcals



    Saturated Fat












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    Overall rating (5/5)

    5 out of 5 stars1 rating