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£1.70Price per unit
£2.27/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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
Energy | 1,620kJ/ 387kcals |
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Fat | 16g |
Saturated Fat | 0.5g |
Carbohydrates | 27g |
Sugars | 5.1g |
Fibre | 5.6g |
Protein | 30g |
Salt | 0.92g |
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