Trout with watercress purée and horseradish crème fraîche

Peppery watercress and nose-tingling horseradish are the perfect accompaniment to simply grilled trout in this dish from Tristan Welch
By Tristan Welch
Trout with watercress purée and horseradish crème fraîche
  • Rating:
  • 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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