Ingredients

• 1½ tbsp butter
• 50g/1¾oz mangetout
• 2 baby leeks
• chopped
• 1 purple carrot
• cut into ribbons
• handful fresh parsley
• basil and chives
• chopped
• 150g/5½oz trout fillet
• cut into two pieces
• 1 tbsp white wine
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 baby leeks
• finely chopped
• 2 tbsp double cream
• 2 tsp grainy mustard
• 1 tbsp white wine

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Cut a 20cm/8in circle of baking paper
• fold in half and place onto a baking sheet.
• Heat 1 tbsp butter in a frying pan over a medium heat until melted
• then add the mangetout
• baby leeks and carrot and fry for 3-5 minutes
• or until slightly softened. Stir in the herbs and remove from the heat.
• Pour the sautéed vegetables onto one half of the prepared baking paper circle
• place the trout fillet on top and begin folding the edges of the circle inwards to seal. Before sealing the paper completely
• add the white wine and the remaining butter and season well with salt and freshly ground black pepper.
• Transfer the baking sheet to the oven and cook for ten minutes or until completely cooked through.
• For the sauce
• heat the oil in a frying pan over a medium heat
• add the leeks and sauté for 3-4 minutes
• or until softened. Stir in the double cream
• mustard and white wine and simmer for another minute.
• To serve
• place the fish parcel onto a plate and open it out
• transferring the contents to the plate
• along with the sauce.