• If possible, trim the dark green tops from the leeks, then cut the remaining white to light green part of the leeks in half lengthwise and wash carefully under running water, then cut into 1cm thick slices.
• Chop the chives finely, set aside for sprinkling as garnish.
• Peel the potatoes, wash, quarter and then cut into fine slices (approx. 2mm thick)
• Add the butter to a sauté pan and heat until foaming, add the leeks and potatoes and briefly sauté in the foaming butter, add the stock and cream, season carefully with salt and a little freshly grated nutmeg. Cover and cook the vegetables over a low heat for about 20 minutes until tender.
• Finally, season with freshly ground pepper and a few drops of lemon juice to taste.
• Heat the oil and the butter in a non-stick frying pan over a medium heat. Season the trout fillets with salt and freshly ground pepper and add to the pan, fry over a medium heat for approx. 4-6 minutes, depending on the thickness, until golden brown and cooked to perfection.
• Heat the potato and leek vegetables again briefly, divide onto hot plates, place the fish on the bed of vegetables and finally sprinkle with the chopped chives.

Good to know

Trout is always available and tastes delicious on this simple bed of leek and potatoes. However a fried or grilled cod loin will taste just as good.