Ingredients

Step by step

1. Put the potatoes in a saucepan, cover with boiling water and cook for 15 minutes, or until cooked through.
2. 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.
3. 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.
4. 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