A simple and quick fish second course, this dish with rainbow trout with leeks and honey is fragrant and ready in just a few minutes!
The rainbow trout or salmon trout is a freshwater fish with delicate and tasty flesh, and this particular one is white and organic that I bought at the Esselunga supermarket, which doesn’t have a fish counter but still a well-stocked department with shellfish, fish, and crustaceans, where I often buy fish.
The taste is exquisite and full and I thought of pairing it with a base made of leeks and after stewing them in the pan, I seasoned everything with a little HONEY and mustard that combined with a part of the vegetable I blended with the immersion blender.
Thyme and parsley as aromatic herbs and ready for tasting!
It’s not a fish I use a lot on the blog; we find more sea bream and mussels, but it’s nice to try other tastes and aromas sometimes, isn’t it?
More second sea course recipes are indicated right below, hoping to please you!
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 lbs rainbow trout fillets
- 3 leeks (only the white part)
- 1 tbsp Dijon mustard
- 3 tbsps wildflower honey
- 2 tbsps flour
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste thyme
- to taste parsley
Tools
#adv
- Knives
- Wok
- Mixer
Steps
1) First, wash the leeks and slice the white part into rounds about 0.5/1 cm thick
2) In the wok, add a little oil and the vegetable, stewing it for about 10 minutes and adding a ladle of water if the cooking base dries out too much.
3) Season with salt and pepper and add honey and mustard while mixing well the composition.
4) Add the trout fillets and cook for 6/7 minutes per side.
5) Take a few spoons of leeks and blend them coarsely with a mixer, then put the mixture back in the pan, check the saltiness, and prepare the individual portions.
6) It’s a delicate dish with rainbow or salmon trout that is easy and quick!
Enjoy your meal!
Annalisa
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Annalisa says…
A little recipe that could also be prepared with sole or mackerel …
