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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 โ€“ 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 doesnโ€™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.
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