Pan-fried ocean trout with leeks and cream

Pan-fried ocean trout with leeks and cream


5 people made this

Succulently fresh fillets of ocean trout are gently cooked on a bed of lightly fried leeks, then enhanced with a white wine and cream sauce subtly flavoured with chives.

Pat Alburey

Serves: 4 

  • 4 leeks, white part only
  • 1 bunch chives
  • 2 tablespoons unsalted butter
  • 4 ocean trout fillets, about 150g each
  • ½ cup white wine
  • ½ cup thickened cream
  • Black pepper
  • To serve: steamed spinach

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Clean and finely chop the leeks; finely chop the chives.
  2. Heat the butter gently in a large, heavy-based frying pan, add the leeks and sauté for 4–5 minutes, until just tender.
  3. Add the trout to the pan and cook for 2–3 minutes on each side, until just cooked. Remove fish from the pan and keep warm
  4. Add the wine, cream and most of the chopped chives to the pan and season with pepper. Increase the heat and cook, stirring, for 3–4 minutes, until the sauce has reduced and thickened.
  5. Place some steamed spinach on individual plates and pour over a little sauce. Top with a trout fillet, drizzle over some more sauce, and scatter over the remaining chives.


Offset the creaminess of the sauce with some crispy sautéed potatoes.


good source of vitamins B group, C and D, and potassium, iron, selenium and iodine.

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