Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Courgettes: Slice lengthways into thin ribbons with a potato peeler. Set aside.

Step 3

Capers: Place a few glugs of olive oil in a large frying pan on high heat. When hot (but not smoking) add the capers and fry for 30 seconds until they pop open (be careful, the oil may spit a little if the capers are wet). Drain on a paper towel. Keep a little of the oil.

Step 4

Trout sauce: Place a pan on medium heat with some of the oil you set aside from the capers. Add the leeks and sauté for 5 minutes until softened. Add the garlic and sauté for 1 minute. Add the sour cream and heat through for about a minute. Mix in the courgette ribbons, adding a little boiling water if needed to loosen. Mix through ¾ of the trout and season with salt and pepper to taste.

Step 5

Serve in a bowl topped with the rest of the trout slices, dill, capers and a squeeze of lemon.