Braised leeks with a poached trout salad - Better Homes & Gardens Australia

Ingredients

• 3 x 150–200g ocean trout, skin on
• Juice and zest of 1 lemon
• 1/2 cup crème fraîche
• Sea-salt flakes and freshly ground black pepper, to season
• 1–2 baby cos (depending on size), washed and leaves trimmed
• 1/4 cup roasted pine nuts
• Sliced radish (optional), to decorate
• BRAISED LEEKS
• 2 Tbsp extra virgin olive oil, plus extra for drizzling
• 2 leeks, trimmed and sliced into 3cm rounds
• 2 red onions, sliced
• 4 cloves garlic, thinly sliced
• 1/2 bunch thyme
• 1 Tbsp coriander seeds
• 1 bunch dill, stalks chopped for leeks, leaves picked and chopped
• 1/2 cup white wine
• 1/4 cup water