Trout with Anchovy butter

Tonights dinner - fillet of trout with anchovy butter, brussel sprouts sauteed with duck procuitto, braised potatoes and leeks and home made dulce de lecce ice cream for desert.

The braised potatoes and leek recipe was from All About Braising by Molly Stevens (my new favourite book). Simply put a layer of leeks (quartered lengthwise and cut into three-quarter inch lengths) and yellow-flesh potatoes (cut into small chucks)into a baking pan or shallow braising pot, season generously and pour in a cup of hot chicken stock. Cover in foil and braise in a 300 degree oven for 45 minutes. Take off the foil and continue to braise for another 20 minutes or so until the potatoes are soft and most of the liquid is gone. Pour in some cream and turn up the heat to 425 until the cream thickens and the pototoes and leeks brown. Delicous!

The dulce de lecce ice cream is one of the easiest ice creams to make (if you have an ice cream maker). Heat two cups of whole milk with a jar of dulce de lecce until it just begins to bubble around the edges. Take it off the heat, cool it and refrigerate it for a few hours. Add in a cup of cream, dump it all in the ice cream maker and after 20 minutes or so you will have some of the tastiest ice cream ever.