Name: Trout with lemon & thyme butter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Lemon & thyme butter; 175 gram lightly salted butter, softened; 2 clove garlic, crushed; 2 tablespoon fresh finely chopped thyme; 1 tablespoon lemon juice; 4 300g rainbow trout, cleaned; 640 gram baby leeks, trimmed, washed; 2 tablespoon olive oil; 2 (140g) lemons, halved; 12 fresh sprigs thyme

Trout with lemon & thyme butter

Trout is such a delicious fish that the secret is to do not much more than cook it well. Here, we've complimented it with a simple lemon and thyme butter and served it with some baby leeks. A perfect dinner for two.

Ingredients

Lemon & thyme butter

175 gram lightly salted butter, softened

2 clove garlic, crushed

2 tablespoon fresh finely chopped thyme

1 tablespoon lemon juice

4 300g rainbow trout, cleaned

640 gram baby leeks, trimmed, washed

2 tablespoon olive oil

2 (140g) lemons, halved

12 fresh sprigs thyme

Method

1.To make lemon and thyme butter, stir ingredients together in a small bowl. Season to taste.

2.Pat fish dry with paper towel; season both sides liberally.

3.Cook leeks in a saucepan of boiling salted water 2 minutes or until just tender and drain.

4.Heat half the oil in a large frying pan over high heat and add 1/3 of the lemon and thyme butter. Swirl pan to coat base with butter. Once butter starts to foam, add 2 fish, 2 lemon halves, cut-side down, and 6 sprigs thyme. Cook 7 minutes each side or until fish is just cooked through.

5.Transfer to an oven tray; cover loosely with foil. Repeat with remaining oil, another third of the butter, trout, lemon halves and thyme sprigs.

6.Heat remaining butter in same pan. Cook leeks 2 minutes or until golden. Divide ingredients among plates and spoon over pan juices to serve.

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Ingredients

Method

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