Poached trout with watercress sauce | Sainsbury`s Magazine

Ingredients

• 10 black peppercorns
• 2 bay leaves
• 3 tbsp white wine vinegar
• 4 small trout fillets, each about 175g
• 75g watercress, roughly chopped
• 1 heaped tbsp finely chopped chives
• 3 medium egg yolks, at room temperature
• 150ml groundnut oil
• 2 pinches of caster sugar
• 1 tbsp lemon juice, plus a squeeze extra if needed
• 150ml double cream
• 500g new potatoes
• 250g asparagus