This easy delivers a very tasty fish supper all in a convenient package. The original recipe, from the Waitrose magazine, specified loch trout fillets but could be made using any trout or salmon fillets or a white fish like haddock instead. We used a smaller quantity of new potatoes than they suggested (300g), so do up the quantity if you wish. Also, they have you boil the potatoes and, briefly, the leeks, which in our experience leads to sogginess so I recommend steaming them instead.
No photo for this – too busy eating it!
- 200g new potatoes
- 1 large or 2 small leeks
- 1 tbsp extra virgin olive oil
- 2 tsp Dijon mustard
- 1 shallot
- 2 tbsp white wine vinegar
- 1 tsp capers
- 10g tarragon
- 250-300g trout, salmon or haddock
Preheat the oven to 160°C Fan/180°C/Gas Mark 4. Bring a pan of water with a steamer to the boil. I am still using my mother’s ancient steamer almost daily – a nice reminder of her. Wash the potatoes, halve them if small or cut into similar sized pieces. Steam for about eight minutes.
Trim the leeks and rinse them thoroughly under running water. Cut into 1cm chunks (a bit finer if your leek is very fat). When the potatoes have had their 8 minutes add the leeks to the steamer for a final 2-3 minutes, by which time both vegetables should be just tender to the point of a knife. Take off the heat.
Finely chop the shallot, capers and tarragon, then whisk them into the mustard and vinegar in a small bowl to make a dressing. You can prepare up to this point in advance (in which case don’t preheat the oven until 20 minutes before you want to cook the fish).
Cut 2 large squares of foil or greaseproof paper and divide the vegetables evenly between them. Place a fish fillet on each one, then pour the dressing over them. Fold the edges over and place the two parcels on a baking tray. Bake for 15-16 minutes until the fish is cooked through and opaque. You may need to allow a couple of minutes longer if you are using a fat fillet of white fish.
Serve with broccoli, spinach or beans on the side if you wish.