Trout with braised veggies

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

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