Steamed trout with watercress sauce

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• Debbie

  13 November 2007

  Debbie commented on this recipe

  Very delicious but light. Made sure I pin-boned the trout fillets with tweezers and I also served the sauce warm by heating it in microwave. Didn't bother with the lettuce but served it with new spuds and steamed tenderstem broc.

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• Debbie

  23 November 2007

  Debbie rated this recipe

  

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• jayc229

  13 February 2009

  jayc229 rated and commented on this recipe

  

  I thourght the reciepe was tasty, but second time around i used a little less formage frais and found this enables the watercress to come through a touch more bringing a deeper flavour.

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• maisymoo

  09 May 2012

  maisymoo rated and commented on this recipe

  

  I found this really bitter tasting. Maybe it would be better with creme fraiche rather than fromage frais.

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Ingredients

• 2 rainbow trout fillets
• 100g watercress , roughly chopped
• 100g tub of low-fat fromage frais
• 2 tbsp capers , rinsed and chopped
• ½ lemon , juiced
• ½ iceberg lettuce , cut into wedges

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

Ingredients

• 2 rainbow trout fillets
• 100g watercress , roughly chopped
• 100g tub of low-fat fromage frais
• 2 tbsp capers , rinsed and chopped
• ½ lemon , juiced
• ½ iceberg lettuce , cut into wedges

Per serving

223 kcalories, protein 33.5g, carbohydrate 6.7g, fat 7.1 g, saturated fat 1.3g, fibre 1.4g, salt 1.33 g

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