Trout Fillets with Leek Purée

2 SERVINGS

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INGREDIENTS

2 trout fillets
A pinch of salt

INGREDIENTS FOR LEEK PURÉE

50 ml cream 31%
2-3 tablespoons milk
Olive oil
1 leek
1 shallot
20 g aged cheese
Nutmeg
Pepper
Salt

INSTRUCTIONS

1
Peel and finely chop the shallot, wash the leek and cut it into rings. Grate the cheese finely.
2
Heat the oil in a pan and sauté the shallot until translucent, add the leek and cook it over low heat until softened. Then remove from the heat. Transfer to a blender and add the cream and cheese. Blend until smooth, adding milk gradually to achieve the desired consistency. Season with salt, ground pepper, and ground nutmeg.
3
Wash the trout fillets, pat them dry, and lightly salt them. Place the fillets skin-side down on a hot pan and cook for 3 minutes, then turn the fillet and cook for another 1 minute or longer depending on the thickness of the meat.

Tip

As a side dish, you can choose mashed potatoes, polenta, or steamed vegetables.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!