chalkstream trout and leek veloute sauce

ChalkStream Trout with Leek Veloute

Succulent fillets of ChalkStream Trout partnered with a Leek Veloute Sauce

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 15 mins
  • Cooking time: 40 mins
  • Difficulty: easy
  • Cuisine type: French


Your FFT Fish & Sauce kit will include:

160g ChalkStream Trout Fillet Portions x 2 120g pouch of Leek Veloute Sauce

Further ingredients required to make this recipe:

2 x large potatoes 60g unsalted butter 50ml double cream 1 tbsp english mustard 1 large leek 50g butter 1 garlic clove 3 sprigs of thyme 400ml fish stock 1 leek Sunflower oil 20ml fish stock lemon

** Ingredients to the make Biscuit:**

25g butter 1/2 egg 2 tbsp double cream 25g flour Cornish sea salt Black pepper Dried seaweed


1 Peel and chop the potatoes, boil in salted water till cooked, drain and mash with the butter, cream and English mustard. 2 Take the leek and slice six 3cm rounds. Heat a pan with some butter. Place the leeks in flat and add the garlic and thyme, fry for a couple of minutes on one side until golden then add the stock to cover the leeks. Bring to a simmer and braise till tender. Remove from the cooking liquor. 3 Thinly slice the leek and heat a pan with oil, sweat the leek and add the stock, simmer until the leeks are cooked then drain, saving some of the liquor, blend until smooth, season and add back to the liquor to loosen the mixture to a puree. 4 This is an optional step, in case you wanted to pull out all of the stops and make a biscuit for your dish as photographed - blend all biscuit ingredients in a small processor until smooth. Pre-heat oven to 175 degrees Celsius, and line a tray with baking paper. Thinly spread the mixture with a palette knife, sprinkle with salt, pepper and dried seaweed flakes. Bake for 7-10 minutes till golden around the edges. The biscuit will firm up when cool and then break into shards. 5 Heat a pan, season and score the fish, pan fry in sunflower oil until crisp and finish with a little butter and lemon. While cooking, heat the sauce. 6 Reheat mash and puree, spread the puree on the plate and add the fish and braised leek. Pipe on your mash then garnish with the tuilee shards, parlsey and some lemon zest. Finish with the veloute.

Nutrition per serving

  • Per Portion 831kcal / 3451kj
  • Fat 60.2g
  • Saturates 34.7g
  • Carbs 32.1g
  • Sugars 5.2g
  • Protein 36.1g
  • Salt 1.55g