Imagine a dish that transforms simple ingredients into a symphony of flavors that will transport your taste buds straight to the charming countryside of Britain. This Baked Trout and Leeks recipe is not just a meal—it's a gastronomic journey that combines the delicate richness of fresh trout, the subtle sweetness of sautéed leeks, and a decadent watercress butter sauce that will make your dinner guests wonder if you've secretly trained in a Michelin-starred kitchen. Get ready to elevate your home cooking and impress everyone at your table with this elegant yet surprisingly simple recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 trout fillets
- 2 leeks, sliced
- 1 cup watercress
- 4 tablespoons English butter
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it to prevent sticking.
- Rinse the trout fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper to taste.
- Prepare the leeks by cleaning them thoroughly. Slice the leeks into thin rounds, discarding the tough green tops and any gritty parts.
- In a skillet over medium heat, melt 2 tablespoons of the English butter. Add the sliced leeks and sauté for about 5-7 minutes until they are soft and translucent. Season with a pinch of salt and pepper.
- Spread the sautéed leeks evenly in the bottom of the prepared baking dish, creating a bed for the trout fillets.
- Place the seasoned trout fillets on top of the leeks, skin side down. Drizzle the remaining 2 tablespoons of English butter over the fillets and squeeze the lemon juice on top.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 15-20 minutes, or until the trout is cooked through and flakes easily with a fork.
- While the trout is baking, prepare the watercress English butter sauce. In a small saucepan over low heat, melt the remaining butter. Once melted, add the watercress and cook for 1-2 minutes until wilted.
- Remove the saucepan from heat and stir in a pinch of salt, pepper, and additional lemon juice if desired. Set aside.
- Once the trout is done, carefully remove the baking dish from the oven. Let it rest for a couple of minutes.
- To serve, place a portion of the leeks on each plate, top with a trout fillet, and drizzle the watercress English butter sauce over the top. Garnish with extra watercress if desired.
Tips
- Choose Fresh Trout: Always select trout fillets that look moist and have a clean, fresh smell. Avoid any fish with a strong or fishy odor.
- Pat Dry for Crispy Skin: Use paper towels to thoroughly dry the trout fillets before seasoning. This helps achieve a better sear and prevents steaming.
- Don't Overcook: Trout cooks quickly. Watch carefully and remove from the oven as soon as it flakes easily with a fork to maintain its delicate texture.
- Leek Preparation: Thoroughly wash leeks to remove any hidden dirt between their layers. Cut off the tough dark green tops and focus on the white and light green parts.
- Butter Sauce Technique: Keep the heat low when making the watercress butter sauce to prevent separation and maintain a smooth, silky consistency.
- Serving Suggestion: For an extra touch of elegance, garnish with fresh watercress leaves and a lemon wedge to enhance the visual appeal and add a bright, citrusy note.
Nutrition Facts
Calories: 308kcal
Carbohydrates: 7g
Protein: g
Fat: g
Saturated Fat: 9g
Cholesterol: 100mg
