- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 tbsp crème fraîche
- 3 cm piece fresh horseradish, peeled and grated
- 1 lemon, juice only
- 2 bunches watercress, leaves and stalks separated
- 2 tsp butter
- oil, for frying and brushing
- 2 slices rye bread, crust removed, diced
- 4 x 120-140g trout fillets
1. Stir together the crème fraîche, horseradish and a little lemon juice and set aside.
2. Finely slice the watercress stalks. Heat the butter in a pan and gently fry the watercress stalks for a couple of minutes, or until tender. Add the most of the leaves, reserving a few sprigs as a garnish, and continue to cook briefly, until beginning to wilt.
3. Add a good splash of olive oil to another pan and fry the rye bread on a medium heat, turning regularly until crisp, around 2 minutes.
4. Brush the trout fillets with oil and season with salt on both sides. Place the fillets skin-side up on a baking tray. Grill on a high heat for 2-3 minutes, or until cooked through. Carefully scrape off the skin with a cutlery knife.
5. Place the cooked watercress on the plate with the trout fillet on top and sprinkle over a little sea salt and the croutons. Top with the reserved watercress, drizzle over a little more lemon juice and season with pepper. Serve with the horseradish crème fraîche.
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