chalkstream trout watercress sauce

Chalk Stream Trout with Watercress Sauce

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



Available to purchase here:

160g 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
  • Wheat (Gluten)


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

Allergens: Fish, Eggs, Gluten