chalkstream trout and leek veloute sauce

ChalkStream Trout with Leek Veloute

A succulent fillet 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:

  • 2X Large Potatos
  • 60g Unsalted Butter
  • 50ml Double Cream
  • 1 tblsp English Mustard
  • 1 Large Leek
  • 50g Butter
  • 1 Garlic Clove
  • 3 Sprigs of Thyme
  • 400ml Fish Stock
  • 1 Leek
  • Sunflower Oil
  • 20ml Fish Stock
  • 25g Butter
  • 1/2 Egg
  • 2 tbsp Double Cream
  • 25g Flour
  • Cornish Seasalt
  • Black Pepper
  • Dried Seaweed


  • Fish
  • Celery
  • Mustard
  • Milk
  • Sulphites
  • Wheat (Gluten)


  1. Peel and chop the potato, 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 the 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 the 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 to the liquor to loosen the mixture to a puree.
  4. Blend all ingredients in a small processor until smooth. Pre oven to 175 degrees Celsius, and line a tray with baking paper. Thinly spread the mixture (very thinly) with a palette knife, sprinkle with salt, pepper and 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, panfry in sunflower oil till 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, parlsy 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