Sea trout, new potatoes and watercress sauce
English watercress is wonderfully tasty, peppery and nutritious – full of vitamins C and E and ß-carotene, which is converted into vitamin A in the body, as well as calcium. The sauce makes more...
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Cooking tools:
- Fine-mesh sieve
- Blender
- Colander
- Saucepan
- Nonstick skillet
- Fish spatula
- Kitchen scale
- Measuring spoon
- Measuring cup
- Kitchen timer
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Pan
- Citrus press
Ingredients
- 4 sea trout fillets (about 120g each), skin on
- 20g unsalted butter
- 2 tbsp water
- juice of 1/4 lemon
- 300g new potatoes, halved
- 600ml water
- 1 and a half tsp sea salt
- 250g watercress leaves
- 70ml extra virgin olive oil
- 50ml water
- sea salt
- freshly ground black pepper
- watercress leaves
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