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Dill mustard trout with smashed potatoes
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Dill mustard trout with smashed potatoes
A delicious, gluten-free dinner on the table in 30 minutes - follow this easy recipe for perfectly flaky fish with a flavoursome dill and mustard marinade
Serves: 2
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
390Kcal
Fat
14gr
Saturates
3gr
Carbs
33gr
Sugars
7gr
Fibre
6gr
Protein
30gr
Salt
1.3gr
Liberty Fennell
Liberty Fennell is a freelance food stylist and recipe writer who began her food career when she started her travelling supper club ‘Your House At Mine' in 2013. You will never find her kitchen without flat-leaf parsley, lemons or garlic.
Liberty Fennell
Liberty Fennell is a freelance food stylist and recipe writer who began her food career when she started her travelling supper club ‘Your House At Mine' in 2013. You will never find her kitchen without flat-leaf parsley, lemons or garlic.
Ingredients
- 350g new potatoes, quartered
- 3 tsp olive oil
- 2 trout fillets, about 125g each
- 1 tbsp Dijon mustard
- 1 tsp light brown sugar
- ½ x 25g pack dill, chopped
- 1 medium leek, finely sliced
- 100ml veg stock* or water
Step by step
- Put the potatoes in a saucepan, cover with boiling water and cook for 15 minutes, or until cooked through.
- Meanwhile, line a small baking tray with foil and brush with 1 teaspoon of oil. Put the trout on the tray, skin-side down. Combine the mustard, sugar, a quarter of the dill and some seasoning in a small bowl, then brush over the trout flesh. Set aside, and preheat the grill to its highest setting.
- Drain the potatoes and leave to steam dry in a colander. Add 2 teaspoons of oil to the pan and cook the leek with a pinch of salt for 5 minutes until soft. Add the stock and simmer for 5 minutes, partially covered, until the leeks are really tender and the stock has evaporated. Add the potatoes, remaining dill and some seasoning. Lightly smash the potatoes into the leeks using a potato masher, then toss together.
-
While the leeks are cooking, grill the trout for 6-8 minutes until golden and cooked through. Serve the trout on a bed of potatoes and leeks with lemon wedges on the side, if you like.Tip*Use GF stock if required