Ingredients

Method

• 80 g butter
• 1 T olive oil
• 300 g leeks, cut into thirds
• 1 fennel bulb, cut into wedges
• 1 head garlic, halved
• small bunch fresh thyme
• 1 cup chicken stock
• 2 portions lightly smoked trout
• 1 T olive oil
• lemon juice, for serving
• dill, for serving

Method

Ingredients

1. Heat butter and olive oil in a pan. Add leeks, fennel, garlic, and fresh thyme.

2. Pan-fry for a few minutes, then add chicken stock and bring to the boil. Reduce and simmer until the veggies are cooked through and the sauce reduced.

3. Pan-fry lightly smoked trout portions in olive oil until golden and cooked through. Serve the trout on the braised veg, add a squeeze of lemon juice, sprinkle with fresh dill and season to taste.

Find more seafood recipe here.

Photograph: Sadiqah Assur-Ismail
Production: Jacqueline Burgess
Food assistant: Claire-Ellen Van Rooyen