Author: TASTE
About: The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
2
Easy
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
