Grilled Trout with Watercress Sauce Recipe

Watercress sauce is a very traditional English sauce typically served with trout, sea trout or salmon. As farmed trout is available most of the year now, this makes the following dish both quite cheap and economical — but not less tasty because of that!

Grilled Trout with Watercress Sauce

Serves: 4

Ingredients:

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.