Recipe

Creamy Trout & Courgettes

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Creamy Trout & Courgettes

Smoked trout cooked in a creamy dill sauce with courgette ribbons and fried capers. Served with fresh dill and a squeeze of lemon.




Ingredients to serve 2

  • 80g x smoked trout – tear into slices
  • 5g x fresh dill – pull off leaves
  • 120ml x sour cream
  • 1 x leeks – cut off ends, slice (5mm)
  • 1 clove x garlic – peel, grate finely & chop
  • 1 tbsp x capers – rinse and dry in paper towel
  • ½ x lemon – cut into wedges
  • 3 x courgettes
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • paper towels (from your pantry)

Ingredients to serve 4

  • 160g x smoked trout – tear into slices
  • 10g x fresh dill – pull off leaves
  • 240ml x sour cream
  • 2 x leeks – cut off ends, slice (5mm)
  • 2 cloves x garlic – peel, grate finely & chop
  • 2 tbsp x capers – rinse and dry in paper towel
  • 1 x lemon – cut into wedges
  • 6 x courgettes
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • paper towels (from your pantry)

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.