Cold-poached trout with watercress mayo
Poached trout perches on crusty bread to make a fantastic open-faced sandwich
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 mins
- Bring about 4cm water to boil in a frying pan with the bay leaf, peppercorns and vinegar. Slide in the trout, bring back to a simmer, then turn off the heat, cover and leave to poach for 10 minutes.
- Drain, cool, then break into rough flakes. Stir the watercress into the mayo mix, spread over the toast and pile the trout on top.
Knowing when trout is cooked
Trout is cooked when its flesh turns opaque and flakes easily.
Per serving
588 kcalories, protein 36.4g, carbohydrate 31.6g, fat 36 g, saturated fat 9g, fibre 1.5g, salt 1.68 g
Recipe from olive magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/3686/
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Ingredients
- 1 trout fillet, 300g, one big piece or 2 fillets
- bay leaf , 3 peppercorns and a dash of white wine vinegar for poaching
- 1 bunch of watercress , roughly chopped (save some sprigs for serving)
- 4 slices of sourdough bread or crusty bread, lightly toasted
- 4 tbsp mayonnaise , mixed with 2 tbsp creme fraiche, 1 tbsp lime juice and some seasoning
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 mins
Ingredients
- 1 trout fillet, 300g, one big piece or 2 fillets
- bay leaf , 3 peppercorns and a dash of white wine vinegar for poaching
- 1 bunch of watercress , roughly chopped (save some sprigs for serving)
- 4 slices of sourdough bread or crusty bread, lightly toasted
- 4 tbsp mayonnaise , mixed with 2 tbsp creme fraiche, 1 tbsp lime juice and some seasoning
Per serving
588 kcalories, protein 36.4g, carbohydrate 31.6g, fat 36 g, saturated fat 9g, fibre 1.5g, salt 1.68 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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22 June 2010
vickycrystal rated and commented on this recipe
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