Peppered trout with watercress sauce recipe
information
Calories per serving 290.
ingredients
4 x 75 g (2 3/4 oz) skinless trout fillets
4 teaspoons fresh lemon juice
a pinch of salt
freshly ground mixed pepper
4 teaspoons fresh lemon juice
a pinch of salt
freshly ground mixed pepper
For the sauce
150 g (5 1/2 oz) watercress
scant 1/2 (us) cup (100 ml) vegetable stock
1 teaspoon horseradish sauce
3 tablespoons half fat creme fraTche
1 tablespoon cornflour
2 tablespoons skimmed milk
scant 1/2 (us) cup (100 ml) vegetable stock
1 teaspoon horseradish sauce
3 tablespoons half fat creme fraTche
1 tablespoon cornflour
2 tablespoons skimmed milk
method
1. Line a baking sheet with non stick baking parchment.
2. Rinse the trout fillets and pat them dry with kitchen paper.
3. Place them on the baking sheet and season well with freshly ground mixed pepper
4. Mix together the lemon juice and salt, and drizzle this over the fish.
5. Grill the fish under a medium heat for 5-6 minutes until it is cooked through.
6. Meanwhile, place the watercress in a medium saucepan with the stock.
7. Simmer for 1 minutes until the watercress wilts.
8. Transfer it to a food processor or liquidiser and blend until smooth.
9. Return the sauce to a clean saucepan and stir in the horseradish sauce and creme fraiche.
10. Mix the cornflour with the milk to make a thin paste and stir this into the pan.
11. Cook, stirring, until the sauce thickens a little.
12. Transfer two cooked trout fillets per person to warmed serving plates and drizzle over the watercress sauce.
2. Rinse the trout fillets and pat them dry with kitchen paper.
3. Place them on the baking sheet and season well with freshly ground mixed pepper
4. Mix together the lemon juice and salt, and drizzle this over the fish.
5. Grill the fish under a medium heat for 5-6 minutes until it is cooked through.
6. Meanwhile, place the watercress in a medium saucepan with the stock.
7. Simmer for 1 minutes until the watercress wilts.
8. Transfer it to a food processor or liquidiser and blend until smooth.
9. Return the sauce to a clean saucepan and stir in the horseradish sauce and creme fraiche.
10. Mix the cornflour with the milk to make a thin paste and stir this into the pan.
11. Cook, stirring, until the sauce thickens a little.
12. Transfer two cooked trout fillets per person to warmed serving plates and drizzle over the watercress sauce.
serving amount
serves 2.
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