Roasted Trout Fillets with Beurre Blanc, Roasted Baby Leeks and Crushed Peas

Ingredients

• 4 trout fillets
• 350 g baby leeks
• 300 g frozen peas
• 100 ml dry white wine
• 100 g unsalted butter
• 2 shallots
• 10 g fresh mint
• 2 tbsp olive oil

Method

1. 1

   Preheat the oven to 200°C/180°C fan. Toss the baby leeks with 1 tbsp oil, season, and roast for 15 minutes until tender and lightly charred at the edges.

2. 2

   Place the trout fillets skin-side down on a lined tray, drizzle with 1 tbsp oil, season, and bake for 12-14 minutes until just cooked through.

3. 3

   Meanwhile, finely chop the shallots and simmer in the white wine in a small saucepan until reduced by half. Reduce the heat and whisk in the cold butter a cube at a time until you have a silky beurre blanc. Season.

4. 4

   Cook the peas in boiling water for 3 minutes, drain, then roughly crush with a fork and stir through the chopped mint and seasoning.

5. 5

   Spoon the crushed peas onto plates, lay the trout alongside the baby leeks and spoon the beurre blanc over the fish.