Poached trout with watercress sauce | Sainsbury`s Magazine
Poached trout with watercress sauce
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.sainsburysmagazine.co.uk.
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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