Trout with Watercress Sauce (Microwave)

Trout with Watercress Sauce (Microwave)

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Servings: 2
Calories: 286


  • 1 small bunch watercress washed and trimmed
  • 1 teaspoon lemon juice
  • 2 fillets rainbow trout each weighing about 3 1/2 oz
  • 2 floz dry white wine
  • 1/2 teaspoon made mustard
  • 5 floz soured cream


  • 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.
  • 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.
  • 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.
Calories: 286 kcal
Carbohydrates: 3 g
Protein: 22 g
Fat: 18g
Saturated Fat: 9 g
Cholesterol: 97 mg
Sodium: 106 mg
Potassium: 608 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 539 IU
Vitamin C: 4 mg
Calcium: 152 mg
Iron: 1 mg
Ingredients Fish & Seafood, Trout
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