chalkstream trout watercress sauce

Chalk Stream Trout with Watercress Sauce - Seafoodie Range

Delicious fillets of Chalk Stream Trout swathed in a Pappardelle blanket coated in fresh Watercress sauce, simply delightful

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Difficulty: Easy
  • Cuisine type: British


Your FFT Fish & Sauce kit will include:

  • 140g Chalk Stream Trout Fillet Portions x 2
  • 120g pouch of Watercress Sauce
  • Further ingredients required to make this recipe:

  • 250g pack of dried Pappardelle Pasta
  • 75g finely diced Shallot
  • 12g finely diced garlic
  • 2 tsp Wholegrain Mustard
  • 25g Baby Watercress
  • Juice of 1/2 a lemon


  • Fish
  • Milk


  • 1 Bring a large pan of salted water to the boil; add a splash of olive oil
  • 2 Add the pasta to the pan and cook for 8-10 minutes (or as per packet guidelines)
  • 3 Add a little Olive Oil to a large frying pan and gently heat.
  • 4 Pan fry the Trout portions, skin side down on a medium heat until cooked 3/4 of the way through (around 5 minutes)
  • 5 Flip the portions over and cook for 1 minute before transferring to a warmed tray or plate (to allow the fish to 'rest'/continue cooking)
  • 6 In the same frying pan, add the Shallot, followed by the garlic and gently sweat for 3 minutes (by this time your pasta should be almost cooked )
  • 7 Add the Baby Watercress and Mustard to the frying pan and pour in your Watercress Sauce
  • 8 Bring everything to simmering point
  • 9 Drain your cooked Pasta and add it to the completed Sauce, combine together
    10 Divide the pasta and sauce between 2 bowls and place your Trout portions on top (removing the skin if you prefer)
    11 Finish the dish with a squeeze of lemon and serve

Nutrition per serving



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