The Co-op Food Stores of New Hampshire and Vermont

added 03/05/13

Serves 4

4 leeks, white part only
1 bunch chives
2 Tbs. unsalted butter
4 Ocean trout fillets, about 150g each
1/2 cup white wine
1/2 cup thickened cream
Black pepper
Steamed spinach

Clean and finely chop the leeks; finely chop the chives.

Heat the butter gently in a large, heavy-based frying pan, add the leeks and saute for 4-5 minutes, until just tender.

Add the trout to the pan and cook for 2-3 minutes on each side, until just cooked. Remove fish from the pan and keep warm.

Add the wine, cream and most of the chopped chives to the pan and season with pepper. Increase the heat and cook, stirring, for 3-4 minutes, until the sauce has reduced and thickened.

Place some steamed spinach on individual plates and pour over a little sauce. Top with a trout fillet, drizzle over some more sauce, and scatter over the remaining chives.

—allrecipes.com