Baked Trout

Preheat oven to 180 (160 fan). Place trout fillets in a single layer in a buttered roasting tin, and sprinkle with black pepper.

Cover tightly with foil and bake for 15 mins or until fish is opaque and flaky.

Watercress sauce: place creme liquide, watercress, butter, flour, lemon juice and egg yolk in food processor, season with salt and pepper. Puree until smooth.

Transfer mixture to saucepan and cook gently, stirring constantly, until sauce thickens.

Serve the trout hot accompanied by watercress and lemon sauce with frsh sprigs of watercress.