Trout fillets with leek puree
30 min
Under an hour
Sezamo
Preparation method
Ingredients overview
- 2 trout fillets
- 1 pinch of iodized table salt
- 50 ml whipping cream 32% fat
- 3 tablespoons cow's milk 3.5% fat
- 1 tablespoon extra virgin olive oil
- 1 fresh leek
- 1 shallot
- 20 g mature block cheese
- 1 pinch of ground nutmeg sachet
- 1 pinch of ground black pepper sachet
PREPARING THE INGREDIENTS
Clean the shallot and chop it finely. Wash the leek and cut it into rounds. Grate the mature cheese finely.
PREPARING THE LEEK PUREE
Heat the oil in a pan and sauté the shallot until translucent. Add the leek and cook over low heat until softened. Remove the pan from the heat. Transfer the mixture to a blender, add the cream and grated cheese. Blend until smooth, gradually adding milk to reach the desired consistency. Season with salt, black pepper, and ground nutmeg.
COOKING THE TROUT AND SERVING
Wash the trout fillets, pat them dry thoroughly with a paper towel, and lightly salt them. In a hot pan, place the fillets skin-side down and fry for 3 minutes. Flip the fillets and cook for another 1 minute (or more, depending on the thickness of the fish). Serve the warm fillets with the leek puree. As an additional side, you can choose boiled potatoes or steamed vegetables.
Chef's tip
For an even smoother puree texture, you can pass the mixture through a fine-mesh sieve after blending.
50 min
Under an hour
