Seared Trout With Leek Mash Recipe

Name: Seared Trout With Leek Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 900 g potatoes, peeled and roughly chopped; 450 g leeks, washed and trimmed; 4 tablespoons reduced fat creme fraiche; 2 tablespoons low-fat butter; 4 trout fillets; 2 tablespoons plain flour; 1 tablespoon olive oil; sea salt; black pepper; 4 tablespoons low-fat mayonnaise; 1 tablespoon capers, finely chopped; 1 tablespoon lemon juice; 1 tablespoon chopped dill; lemon wedge

Servings: persons

900 g potatoes, peeled and roughly chopped
450 g leeks, washed and trimmed
4 tablespoons reduced fat creme fraiche
2 tablespoons low-fat butter
4 trout fillets
2 tablespoons plain flour
1 tablespoon olive oil
sea salt
black pepper
4 tablespoons low-fat mayonnaise
1 tablespoon capers, finely chopped
1 tablespoon lemon juice
1 tablespoon chopped dill
lemon wedge

1
Boil the potatoes in lightly salted water for 20 minutes or until soft.
2
Meanwhile, finely shred the leeks and steam for 10 minutes.
3
Drain the potatoes and mash with the creme fraiche and reduced fat spread.
4
Season well and stir in two thirds of the leeks.
5
Cover and keep hot.
6
Season and flour and dust the fish on both sides, patting off any excess.
7
Drizzle a little oil in a non-stick frying pan and sear the fish for 3-5 minutes, turning once.
8
Meanwhile, in a bowl mix together the mayonnaise, capers, lemon juice and dill.
9
Spoon the mash onto plates, with the reserved shredded leeks, and top with the fish.
10
Serve with a little tartar sauce and garnish with a lemon wedge and a sprig of dill.
11
Cook's tip:.
12
Sear the fish skin side uppermost, then turn over and crisp up the skin.
13
The fish will cook through more evenly if you sear it in this order.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 900 g potatoes, peeled and roughly chopped, 450 g leeks, washed and trimmed, 4 tablespoons reduced fat creme fraiche, 2 tablespoons low-fat butter, and more.

Yes, Seared Trout With Leek Mash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Trout With Leek Mash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions