Baked Trout
Serves 6
Easy
Prep:
Cook:
Baked Pyreneen Trout flavoured with pepper in a creamy watercress and lemon flavoured sauce.
Skip to ingredients
Showing items 1 to 6 of 6
- 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
Method
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.
