Lemon-cured trout with a leek and Gruyère cream sauce
Cream sauce is a classic accompaniment to fish. This one – made with leeks, garlic and thyme – has a balanced acidity coming from lemon juice, mustard and white wine that works a treat with trout. Curing the trout helps to firm up the fish before cooking, as well as imparting a fresh lemon flavour. This dish is delicious served with a side of buttered, steamed new potatoes, or a more ambitious layered potato side like pommes Anna or boulangère (or even some frites).
Ingredients
Metric
Imperial
- 4 trout fillets, patted dry
- 1 knob of unsalted butter
- olive oil, for cooking
LEMON CURE
- 2 lemons, zested
- 1/2 bunch of dill, finely chopped, plus extra fronds picked, to serve
- 1/4 bunch of thyme, leaves picked
- 100g of fine sea salt
- 100g of caster sugar
GRUYÈRE SAUCE
- 30g of unsalted butter
- 1 tbsp of olive oil
- 2 leeks, trimmed, halved lengthways and thinly sliced
- 2 garlic cloves, finely grated
- 1/4 bunch of thyme, leaves picked
- 150ml of dry white wine
- 200ml of chicken stock
- 200ml of double cream
- 1 tsp Dijon mustard
- 100g of Gruyère, finely grated
- 1/2 lemon, juiced
Method
Start by curing the trout. Combine all of the ingredients in a bowl. Spread half of the cure evenly over the base of a tray. Lay the trout fillets on top and cover completely with the remaining cure. Chill in the fridge for 30 minutes
- 2 lemons, zested
- 1/2 bunch of dill, finely chopped
- 1/4 bunch of thyme, leaves picked
- 100g of fine sea salt
- 100g of caster sugar
- 4 trout fillets, patted dry
Wipe off the cure, then gently rinse the fillets under cold water and pat dry. Set aside at room temperature
For the sauce, heat the butter and olive oil in a large frying pan over a medium heat. Add the sliced leeks with a pinch of salt and cook gently for 10 minutes until softened but not coloured
- 30g of unsalted butter
- 1 tbsp of olive oil
- 2 leeks, trimmed, halved lengthways and thinly sliced
Stir in the garlic and thyme and cook for another minute until fragrant. Pour in the wine and simmer for about 4 minutes until reduced by half
- 2 garlic cloves, finely grated
- 1/4 bunch of thyme, leaves picked
- 150ml of dry white wine
Add the stock and simmer for 5 minutes until slightly reduced
- 200ml of chicken stock
Reduce the heat to low, add the cream, Dijon mustard and Gruyère and stir until melted and combined. Cover and keep warm
- 200ml of double cream
- 1 tsp Dijon mustard
- 100g of Gruyère, finely grated
Heat a splash of olive oil in a large frying pan over a medium-high heat. Season the trout fillets with salt and place skin-side down and press gently with a fish slice for the first 30 seconds to prevent the skin from curling. Cook for 2-4 minutes (depending on the thickness of the fillet) until the skin is crisp and the flesh is cooked two-thirds the way through
- olive oil, for cooking
Turn the fillets over and add the butter to the pan. Cook the fish for a final minute until just cooked through, basting with the foaming butter. Transfer the fish to a plate and rest for 1 minute
- 1 knob of unsalted butter
Reheat the sauce and season with lemon juice, salt and pepper, to taste, loosening with a splash of water, if necessary
- 1/2 lemon, juiced
To serve, divide the warm sauce between plates. Place a trout fillet on top of each plate, skin-side up. Scatter over the dill fronds, finish with black pepper and serve
- dill, extra fronds picked, to serve
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