for 4 people

Leeks

1 tbsp	olive oil
500 g	leek, cut lengthwise into thin strips
2 dl	single cream for sauces
1	organic lemon, grated zest and the juice
¾ tsp	salt
a little	pepper

Trout

1 tbsp	olive oil
4	trout fillets (organic), approx. 120 g each
½ tsp	salt
a little	pepper
2 tbsp	sunflower seeds, roasted

How it's done

Leeks

Heat the oil in a wide pan. Add the leek, sauté for approx. 8 mins. Add the single cream, bring to the boil. Add the lemon zest and juice, mix, season, cover and set aside.

Trout

Heat the oil in a non-stick frying pan. Season the trout, place in the pan skin side down, reduce the heat, fry for approx. 4 mins. Turn the trout and fry for approx. 1 min. Remove the trout and serve with the leek noodles. Sprinkle with sunflower seeds.

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