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Steelhead trout, crushed potatoes, leeks, salsa verde

Steelhead trout, crushed potatoes, leeks, salsa verde

20 Aug 2024 by Wright Brothers Team

The dish combines crispy trout with a zesty salsa verde and creamy crushed new potatoes mixed with buttery leeks, a restaurant favourite developed by our South Kensington head chef, Gareth. 
  • Time 35minutes
  • Serves 4
  • Difficulty Average

Ingredients

4 Steelhead trout fillets, 180g each

500g New potatoes

2 Leeks

50g Butter

Salsa verde (Or purchase pre-made salsa verde here) 

30g Capers

4 Anchovy fillets

1 Clove garlic

20g Flat leaf parsley

10g Basil

10g Mint

1 tsp Dijon mustard

100ml Extra virgin olive oil

Lemon juice

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Instructions

  1. To make the salsa verde add all the ingredients, except the olive oil and lemon juice to a blender.
  2. With the blender running, add the olive oil gradually, until all the ingredients are combined. Season with the lemon juice and some sea salt if needed.
  3. Cover the new potatoes in cold water, add plenty of fine salt. Bring to a simmer and cook for 15 to 20 mins until tender. Drain and allow to cool at room temperature.
  4. Cook the trout skin side down in a medium hot pan with rapeseed oil for 3-4 mins. When the skin is golden and crispy place the fish in a preheated oven for 5 mins. When finished cooking take the fish out of the pan and leave to rest.
  5. Blanch the leeks in salted water for 2 mins, then drain and add to the cooked new potatoes along with the butter.
  6. Crush the potatoes with a fork and leave to cook with the leeks and butter for another two mins.
  7. Serve the fish on the crushed potatoes and garnish with the salsa verde.

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