Trout with braised veggies

Trout with braised veggies

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  • 2
  • Easy


  • 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

Cooking Instructions

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

TASTE Recipe by: TASTE
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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.

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