Seared Trout With Leek Mash

Directions

1. 1
   Boil the potatoes in lightly salted water for 20 minutes or until soft.
2. 2
   Meanwhile, finely shred the leeks and steam for 10 minutes.
3. 3
   Drain the potatoes and mash with the creme fraiche and reduced fat spread.
4. 4
   Season well and stir in two thirds of the leeks.
5. 5
   Cover and keep hot.
6. 6
   Season and flour and dust the fish on both sides, patting off any excess.
7. 7
   Drizzle a little oil in a non-stick frying pan and sear the fish for 3-5 minutes, turning once.
8. 8
   Meanwhile, in a bowl mix together the mayonnaise, capers, lemon juice and dill.
9. 9
   Spoon the mash onto plates, with the reserved shredded leeks, and top with the fish.
10. 10
    Serve with a little tartar sauce and garnish with a lemon wedge and a sprig of dill.
11. 11
    Cook's tip:.
12. 12
    Sear the fish skin side uppermost, then turn over and crisp up the skin.
13. 13
    The fish will cook through more evenly if you sear it in this order.