Poached trout with watercress sauce
In a separate bowl, whip the cream until it forms soft clouds. Fold the whipped cream into the sauce, followed by the watercress mixture, until everything is
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Cooking tools:
- Pan
- Whisk
- Mixing bowl
- Slotted spoon
- Serving platter
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
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