Grilled Trout with Watercress SauceServes: 4
150g (1/3 lb) watercress
90g (3 oz) crumbly Caerphilly or Lancashire cheese
4 tbsp crème fraîche
2 tsp honey
4 whole trout, gutted, scaled and washed
sprigs of fresh watercress, to garnish
Method:Chop the watercress and Caerphilly or Lancashire cheese and mix with the crème fraîche. Combine the ingredients in a blender, add the honey and process until smooth. Scrape into a bowl then refrigerate.
In the meantime, was the trout well and pat dry with kitchen paper. Heat your grill (broiler) on the medium setting. When hot, arrange the trout on a foil-lined tray then place under the grill and cook for 6 minutes per side.
Carefully place 1 tbsp of the watercress sauce in the body cavity of each fish (set the remaining sauce aside). Place the trout under the grill and cook for about 2 minutes per side.
Transfer to warmed serving plates and garnish with watercress sprigs. Serve immediately, accompanied by the remaining sauce.