Trout with Watercress Sauce (Microwave) recipe
information
310 Calories per portion
ingredients
A superb and simple way to serve trout.
1 small bunch watercress, washed and trimmed
1 teaspoon lemon juice
2 X 90 g (3 1/2 oz) fillets rainbow trout
50 ml (2 fl oz) dry white wine
1/2 teaspoon made mustard
150 ml (5 fl oz) soured cream
1 teaspoon lemon juice
2 X 90 g (3 1/2 oz) fillets rainbow trout
50 ml (2 fl oz) dry white wine
1/2 teaspoon made mustard
150 ml (5 fl oz) soured cream
method
1. Reserve a few sprigs of watercress for decoration. Place remainder in a bowl with the lemon juice and 1 tablespoon of water. Cover and cook on HIGH for 1 1/2 minutes.
2. Place the fish in a dish in a single layer, pour over the wine. Cover and cook on HIGH for 2 1/2 minutes. Leave to stand while making the sauce.
3. Puree the watercress together with the mustard and cream. Add the cooking liquid from the fish, pour into a jug and cook on HIGH for 1 minute. Serve with trout, new potatoes and broccoli. Garnish with reserved watercress.
Timings are for a 600 watt microwave oven.
2. Place the fish in a dish in a single layer, pour over the wine. Cover and cook on HIGH for 2 1/2 minutes. Leave to stand while making the sauce.
3. Puree the watercress together with the mustard and cream. Add the cooking liquid from the fish, pour into a jug and cook on HIGH for 1 minute. Serve with trout, new potatoes and broccoli. Garnish with reserved watercress.
Timings are for a 600 watt microwave oven.
serving amount
serves 2
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