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  • 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
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    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.
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