Preparation / Directions:
Put the leeks and celery in the base of a shallow ovenproof dish. Lay the trout fillets on top. Season and dot with butter. Cover and microwave for 5 minutes. Then leave to stand (still covered) for 2 minutes.
(ALTERNATIVELY: Cover with foil and bake for 20 minutes in a preheated oven 190ºC/375ºF/Gas Mark 5). Make the sauce: Melt the margarine and stir in the flour. Cook for 1 minute. Blend in the juices from the trout together with the white wine, crŠme frâiche and seasoning. Stir until thickened. Pour the sauce over the trout and sprinkle with the grated cheese. Brown the top under a hot grill. Serve with a jacket potato, broccoli and carrots.
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