butter Archives

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1 hour

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25 - 30

Trout with braised veggies

Serves 2

Difficulty Easy

Ingredients

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

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

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The chef-style kota

Mabhanzi

Mielie meal roti

Cinnamon roll cheesecake

Chocolate-honey cake

Nyama choma

Chocolate mousse brownie cake

Moist chocolate cake

Blueberry malva pudding

Smooth-and-creamy pap

Trout with braised veggies

Trout with braised veggies

Ingredients

Method