• 6 x 175g (6 oz) trout fillets
  • 300 ml creme liquid
  • 60 g (2 oz) watercress, trimmed
  • 90 g (3 oz) melted butter
  • 1 tsp flour
  • Juice of one lemon
  • 1 egg yolk


  • STEP 1
    Preheat oven to 180 (160 fan). Place trout fillets in a single layer in a buttered roasting tin, and sprinkle with black pepper.
  • STEP 2
    Cover tightly with foil and bake for 15 mins or until fish is opaque and flaky.
  • STEP 3
    Watercress sauce: place creme liquide, watercress, butter, flour, lemon juice and egg yolk in food processor, season with salt and pepper. Puree until smooth.
  • STEP 4
    Transfer mixture to saucepan and cook gently, stirring constantly, until sauce thickens.
  • STEP 5
    Serve the trout hot accompanied by watercress and lemon sauce with frsh sprigs of watercress.

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