Roast trout with leeks, potatoes and lime
Total time1 h 15 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 40 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 15 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 40 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Trout 4 boneless portions 800 g
- Leek trimmed weight 500 g
- Potato peeled 700 g
- Lime 2 g zest and 25 g juice 27 g
- Extra virgin olive oil 20 g marinade and 35 g vegetables 55 g
- Dill 4 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Mix 20 g oil with the chopped dill and finely grated lime zest, reserving the juice. Season the trout with pepper and some salt, coat in the marinade and refrigerate covered for 30 minutes.
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Wash between the leek layers and slice into half-moons. Cut the potatoes into 3 mm slices. Cook both vegetables in a wide frying pan with the other 35 g oil and remaining salt, covered over a medium-low heat, for 20–25 minutes, turning occasionally, until the potatoes are almost tender.
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Heat the oven to 200°C. Spread the vegetables in a baking dish and place the trout with all its marinade on top. Bake for 12–15 minutes, depending on thickness, until the fish reaches 63°C in the centre.
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Drizzle with the reserved 25 g lime juice and finish with chopped parsley. Serve one trout portion with vegetables per person.
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