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
Ingredients
Ingredients: 160g Chalk Stream Trout Fillet Portions x 2, Chalk Stream Trout, 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,
Allergens
- Fish
- Milk
- Wheat (Gluten)
Method
-
Bring a large pan of salted water to the boil; add a splash of olive oil
-
Add the pasta to the pan and cook for 8-10 minutes (or as per packet guidelines)
-
Add a little olive oil to a large frying pan and gently heat.
-
Pan fry the trout portions, skin side down on a medium heat until cooked 3/4 of the way through (around 5 minutes)
-
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)
-
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)
-
Add the baby watercress and mustard to the frying pan and pour in your watercress sauce
-
Bring everything to simmering point
-
Drain your cooked pasta and add it to the completed sauce, combine together
-
Divide the pasta and sauce between 2 bowls and place your trout portions on top (removing the skin if you prefer)
-
Finish the dish with a squeeze of lemon and serve
Nutrition per serving
Allergens: Fish, Eggs, Gluten