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Serves 4


4 whole rainbow trout, cleaned and heads cut off
1 tsp. salt
1 tsp. black pepper
rind and juice of 1 lemon
1 tbsp. sunflower oil
3 small leeks, finely sliced
5 oz. cherry tomatoes, halved
1 tbsp. all-purpose flour
1/2 cup half and half cream
2 tbsp. cilantro, finely chopped


Preheat grill to hot. Move highest oven shelf to second from the top. Grease a shallow roasting pan. Put pan in oven to heat up.

Season fish with salt and black pepper. Brush with lemon juice. Put trout in roasting pan and grill for 12 minutes until cooked. Trout should no longer be transparent and skin should be crisp.

Meanwhile, heat sunflower oil in a frying pan. Add leek slices and cherry tomato halves. Fry gently for 1 minute. Add flour, mixing well and cooking for 1 minute.

Add cream and mix from a thin paste to a runny sauce. Heat gently, stirring continuously until sauce thickens. Do not boil. Add lemon rind, cilantro, and juices from trout pan. Mix well. Season to taste.

Serve rainbow trout hot on a bed of lettuce, surrounded by seasonal vegetables of choice and topped with the leek and tomato sauce. Soft rolls or crusty bread is also a nice addition.