Trumpeter With Curry Butter and Leek | Gourmet Traveller

Ingredients

• 8 kipfler potatoes (about 150gm each), peeled
• 16 baby (pencil) leeks (see note), washed and thickly sliced
• 4 trumpeter fillets (about 180gm each)
• 2 limes, halved
• Curry butter
• 2 garlic cloves
• 1 tsp ground turmeric
• ½ tsp ground fennel seeds
• ½ tsp ground cumin
• ¼ tsp hot paprika
• ¼ tsp coarsely ground black pepper
• 80 gm butter, softened