Butter-Poached Trout, Burnt Leeks and Hazelnuts Recipe | olivemagazine
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
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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