Trout Fillets in Beurre Blanc Sauce with Crispy Leeks

Ingredients:

Serves 4

Prep: 10 mins Cook: 20 mins

• 4 British trout fillets
• 1 leek, white and light green parts only, finely shredded
• 1 tbsp oil, plus extra for deep frying
• Salt
• Freshly ground pink or white pepper

For the beurre blanc:

• 1 shallot, finely diced
• 50ml Aspall classic white wine vinegar
• 50ml dry white wine (or water)
• 200g unsalted butter, chilled
• 1 lemon, cut into wedges
• Salt
• Freshly ground pink or white pepper

Method

• Heat 1 tbsp oil a large frying pan.
• Season the trout then fry for about 3 minutes skin side down, then flip over and cook for another minute or two.
• In a small pan heat up enough oil to 150C for deep frying the leeks.
• Ensure the leeks are completely dry then fry for 1-2 minutes until golden – be careful of spattering.
• Lift out with a slotted spoon and drain on kitchen paper.

To make the beurre blanc sauce:

• Dice the cold butter into 1cm cubes and keep chilled.
• Put the shallot in a small saucepan with the white wine vinegar and wine (or water).
• Slowly reduce the liquid over a medium heat until you have about 2 tbsp remaining.
• Strain to remove the shallots then return the reduction to the pan.
• Over a gentle heat, add a cube of cold butter.
• Whisk vigorously to incorporate.
• Once the butter is fully melted add another cube one at a time, whisking constantly.
• Repeat this process until all the butter has been added and the mixture is pale and creamy.
• Ensure the pan doesn’t get too hot or it will split.
• Add a few drops of lemon juice and seasoning to taste.
• Garnish the trout with the crispy leeks and a wedge of lemon.
• Serve with the sauce and some steamed spinach or any other green vegetable.