Butter-poached trout, burnt leeks and hazelnuts (pictured on p132)
SERVES 4 AS A STARTER | PREP 15 MINS COOK 30 MINS | EASY | GF
2 leeks (about 400g)
125g salted butter, diced
300g trout fillets (pin bones removed)
20g watercress
40g blanched hazelnuts
20ml cider vinegar
Put the leeks on a grill tray under the grill set to the highest temperature for 20 mins, turning halfway through. The outer layer of the leeks will be blackened and burnt, and the interior soft enough so that, when squished between finger and thumb, the flesh offers only the slightest resistance. Add the hazelnuts to the tray halfway through, for the final 10 mins of grilling time – you’ll need to keep a close eye on them as the nuts will burn easily. Shake the
