ChalkStream Trout with Braised Leeks, Beans & Purple Sprouting Broccoli
Crispy-skinned river trout served over a gut-healing stew of white beans and sweet braised leeks.
"To contrast the red meat dish, I selected ChalkStream Trout, a Tier 2 regenerative standard. Sourced from high-flow Hampshire rivers, these fish are leaner than sea-caged salmon. I've paired it with Purple Sprouting Broccoli (PSB), which is the star of the UK February 'hungry gap'. The addition of white beans and leeks creates a warm, comforting base that provides high soluble fibre for gut health without heavy starch."
Ingredients
Protein
- 800g ChalkStream Trout Fillets — 4 fillets, skin-on
Fresh
- 400g Purple Sprouting Broccoli — trimmed
- 400g Leeks — sliced rounds, washed
- 1 Lemon
- 20g Fresh Parsley
Pantry
- 480g Cannellini Beans — drained weight (2 tins)
- 20ml Olive Oil
- 100ml Chicken or Vegetable Stock
- 1g Chilli Flakes
Method
Wash leeks thoroughly. Drain and rinse beans. Score the skin of the trout lightly and season with salt.
In a wide pan, sweat leeks in half the olive oil with a pinch of salt for 5 mins until soft. Add beans and stock, simmer for 3 mins. Stir in parsley and keep warm.
Steam or boil Purple Sprouting Broccoli for 3-4 mins until tender-crisp. Drain.
In a separate non-stick pan, heat remaining oil over medium-high heat. Place trout skin-side down. Press gently. Cook 4-5 mins until skin is crispy and flesh is opaque 2/3 up. Flip and kiss the flesh side for 30 seconds.
Spoon the leek and bean mixture into shallow bowls. Lay broccoli alongside.
Place trout fillet skin-side up on top to keep it crisp. Finish with a squeeze of lemon and chilli flakes.