Watercress Baked Trout with Eggs and Sour Cream
Printable version This dish by Tim Madden for The British Trout Association is a joy to make, far quicker and simpler to do than it appears and tastes – a really lovely dish for a celebration lunch...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chalkstreamfoods.co.uk.
Ingredients
- 1 large trout fillet – 600 – 800 g
- 200g washed watercress
- 2 large potatoes
- 1 onion
- 2 cloves of garlic
- Salt and pepper
- 40ml light olive oil
- 80 ml the best olive oil you can get
- ½ teaspoon mixed dried herbs
- 120g pot sour cream
- 4 (or 6) eggs
- Pinch of chilli flakes
- 50g butter
- Water approx. 750 ml
More Like This
Pan-Seared Trout with Watercress Salad recipe
wpa.org.uk
Baked Trout with Watercress and Lemon Orzo Risotto
chalkstreamfoods.co.uk
Hot-smoked trout and watercress tart recipe for spring
thefield.co.uk
Poached trout with watercress sauce | Sainsbury`s Magazine
sainsburysmagazine.co.uk
Whole baked trout with watercress and lime mayonnaise - The Field
thefield.co.uk
Breaded Trout - Recipe | Bonapeti.com
bonapeti.com
Trout and watercress sandwiches - FAB
staging.fabflour.co.uk
Baked trout
bigoven.com