Waitrose and Partners
Trout, potato and leek parcels

Trout, potato and leek parcels

A piquant mustard and caper dressing is a great partner for succulent trout.

5 out of 5 stars(1) Rate this recipe
Gluten freeHigh in omega 3
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Please 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.

Ingredients

  • 300g miniature new potatoes, halved
  • 2 leeks, finely sliced
  • 1 tbsp extra virgin olive oil
  • 2 tsp essential Dijon Mustard
  • 1 shallot, finely chopped
  • 2 tbsp essential white wine vinegar
  • 1 tsp nonpareille capers, drained, rinsed and finely chopped
  • ⅓ x 20g pack tarragon, leaves roughly chopped
  • 265g Scottish loch trout fillets, skinned

Method

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,620kJ/ 387kcals

Fat

16g

Saturated Fat

0.5g

Carbohydrates

27g

Sugars

5.1g

Fibre

5.6g

Protein

30g

Salt

0.92g

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