Ingredients

Method

• 500 g baby potatoes
• 3 T butter, melted
• 1 T olive oil
• 3 leeks, thinly sliced
• 4 garlic cloves, finely diced
• 4-6 baby carrots, finely diced
• 1 cup cream
• 1-2 cups fish stock
• Sea salt and freshly ground black pepper, to taste
• 200 g Woolworths cooked and peeled prawns
• 400 g Woolworths frozen lemon and herb rainbow trout portions, thawed and flaked
• ½ cup Italian parsley

Method

Ingredients

Preheat the oven to 200°C.

Parboil the baby potatoes for 10 minutes until tender but still firm, allow to cool and slice thinly.

Heat 2 T butter and the olive oil in a large saucepan, then add the leeks, garlic and baby carrots. Cook over a low heat for 10 minutes until soft. Add the cream and stock, bring to a gentle simmer and cook for 10 minutes over a medium heat. Season to taste.

Remove the tails from the prawns and fold the prawns into the sauce. Add the trout and parsley and spoon the mixture into 4 small ovenproof dishes. Top with the potatoes, brush with the remaining melted butter and season to taste. 4 Bake for 15–20 minutes until golden and bubbling. Serve hot with a green salad.