Butter-Poached Trout, Burnt Leeks and Hazelnuts Recipe
Flakes of soft and buttery trout served on a tangle of sweet leeks makes for a delicious but surprisingly simple starter. You can find this dish on the menu at The Grand Duchess in London
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Cooking tools:
- Kitchen scale
- Grill pan
- Kettle
- Oven
- Stove
- Skillet
- Chef's knife
- Paring knife
- Cutting board
- Spatula
- Mixing bowl
- Spoon
- Paper towel
- Plate
- Serving platter
- Measuring cup
Ingredients
- 2 leeks (about 400g)
- 125g salted butter diced
- 300g trout fillets pin bones removed
- 20g watercress
- 40g blanched hazelnuts
- 20ml cider vinegar
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