OCEAN TROUT WITH BABY LEEKS, CRUSHED POTATO & TOMATO BUTTER SAUCE

 

From Gordon Ramsay's book

"Gordon Ramsay Makes It Easy"

Serves 2

 

2 ocean trout fillets, skin on ( about 150g each)

6 gourmet potatoes

125g (half punnet) vine-ripened cherry tomatoes, halved

2 tbs olive oil, plus extra to drizzle

125g baby leeks, halved

A few spring onions, chopped

2tbs classic vinaigrette dressing

 

Tomato Butter Sauce

1 tbs olive oil

125g (half punnet) vine-ripened cherry tomatoes

1 tsp sherry vinegar

1 tsp caster sugar

21/2 tbs thick cream

25g unsalted butter, diced

1tbs chopped basil leaves.

 

Score skin side of fish fillets deeply and pat dry with paper towel.

Cook the potatoes in boiling salted water until tender. Heat oven at  190 degrees C.

For the sauce, heat the oil in a small non-stick pan, add the tomatoes and cook over low heat for 10 minutes until softened. Combine tomatoes, sugar and vinegar and blitz with a stick blender to puree. Pass through a sieve back into the pan. Add the cream and simmer for 2 minutes. Whisk in butter and basil and keep warm.

 

Put the tomato halves, cut-side up, on a baking tray, drizzle with a little olive oil and sprinkle with sea salt. Bake the tomatoes in the oven for 5 minutes. Steam the leeks until tender.

Drain the potatoes, toss with a little oil over medium high heat, then crush lightly with the back of a fork. Stir in the spring onions and the vinaigrette. Season to taste.

 

Heat oil in a non stick fry pan. Fry fish skin side down until the skin is crisp, then turn and cook for 30 seconds. Season lightly and rest in  the pan for a few minutes.

 

Pile the potatoes and leeks in the centre of 2 warm serving plates. Top with the fish, surround with the baked cherry tomatoes and serve with tomato butter sauce on the side.
I really enjoyed this combination. The sauce was very subtle and complimented the trout beautifully.

 

Cutlets