Poached sea trout with mint & watercress sauce
For the sauce Put all the trout ingredients in a saucepan large enough to hold the fish and just enough water to cover by about 2cm. Lift the fish out and set…
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Cooking tools:
- Food processor
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- Stove
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- Cutting board
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- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 1 small onion, halved
- 1 tbsp peppercorns
- 1 bay leaf
- 3 sprigs of thyme
- 100ml white wine
- 1 tbsp salt
- 4 sea trout fillets, pin boned
- A medium bunch of mint
- 100g watercress
- 2 tbsp capers, rinsed if packed in salt
- 200ml creme fraiche
- Zest of 1 unwaxed lemon
- Whole nutmeg
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