Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g leeks
- 200 g potato (s)
- 300 g trout fillet (s), alternatively cod fillets
- 0.5 ½ bunch chives, cut into rolls
- 100 ml bouillon
- 100 ml cream
- 40 g butter
- 1 tablespoon olive oil
- Salt and pepper, whiter
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Cut the leek in half and cut into slices. Wash and halve the small potatoes, cut into slices.
- Heat 20 g butter. Briefly stir-fry the leek and potatoes. Then season with the bouillon, the cream, salt and freshly grated nutmeg. Simmer gently for 20 minutes.
- Meanwhile, salt and pepper the trout fillets. Heat a mixture of the remaining butter and olive oil in a coated frying pan and fry the fish fillets for approx. 4 - 6 minutes, depending on their thickness.
- Heat the potato and leek vegetables again, season with white pepper and distribute on hot plates. Place the fish on the bed of vegetables and serve sprinkled with the chives.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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