1 lb (450 g) fresh trout, gutted
350 ml (12 fl oz) fresh milk
2 tbsp (25 g) 1 oz butter and extra for frying
1/2 cup (75 g) plain wholemeal flour
1 teaspoon creamed horseradish
freshly ground pepper
1 bunch Watercress (salad cress), trimmed and chopped
3 eggs, separated
350 ml (12 fl oz) fresh milk
2 tbsp (25 g) 1 oz butter and extra for frying
1/2 cup (75 g) plain wholemeal flour
1 teaspoon creamed horseradish
freshly ground pepper
1 bunch Watercress (salad cress), trimmed and chopped
3 eggs, separated
method
1. Poach the trout in 200 ml (7 fl oz) milk for 5 minutes, cool, reserve liquid. Skin and flake fish.
2. Melt butter, stir in 25 g (1 oz) flour, cook for a minute, gradually add the cooking liquid from the fish.
3. Cook, stirring until the sauce thickens, boils and is smooth.
4. Stir in the horseradish and pepper.
5. Blanch the watercress in boiling water. Drain. Add to the sauce with the trout.
6. Stir in 2 egg yolks, leave to cool and fold in 2 stiffly beaten egg whites.
7. To make the pancakes sift remaining flour into a bowl, add the remaining egg, gradually add the remaining milk.
8. Heat a little butter in a frying pan and when hot pour in 3 tablespoons of batter, tilt the pan quickly so mixture covers base.
9. Cook until pancake moves freely. Turn and cook until golden. Make 6 pancakes.
10. Spread each pancake with a thick layer of sauce, fold in half.
11. Place on a buttered baking tray. Bake at 200°C (400°F) Mark 6 for 20 minutes.
Serve immediately.
2. Melt butter, stir in 25 g (1 oz) flour, cook for a minute, gradually add the cooking liquid from the fish.
3. Cook, stirring until the sauce thickens, boils and is smooth.
4. Stir in the horseradish and pepper.
5. Blanch the watercress in boiling water. Drain. Add to the sauce with the trout.
6. Stir in 2 egg yolks, leave to cool and fold in 2 stiffly beaten egg whites.
7. To make the pancakes sift remaining flour into a bowl, add the remaining egg, gradually add the remaining milk.
8. Heat a little butter in a frying pan and when hot pour in 3 tablespoons of batter, tilt the pan quickly so mixture covers base.
9. Cook until pancake moves freely. Turn and cook until golden. Make 6 pancakes.
10. Spread each pancake with a thick layer of sauce, fold in half.
11. Place on a buttered baking tray. Bake at 200°C (400°F) Mark 6 for 20 minutes.
Serve immediately.
serving amount
serves 4
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