River Trout with Watercress Sauce

Name: River Trout with Watercress Sauce
Yield: Serves Four
Ingredients: ½ tablespoon vinegar; juice of ½ lemon; 200 ml/7 fl oz salad oil; 4 tablespoons olive oil; 2 egg yolks; pinch of dry mustard; 1 tablespoon oil; ½ teaspoon salt; 6 peppercorns; 1 bay leaf; 2 or 3 slices onion; 1 stick celery, sliced; 4 tablespoons vinegar; 1 small carrot, sliced; 4 small rainbow trout; 600 ml/1 pint water; brown bread and butter; 2 or 3 sprigs of watercress; brown bread and butter; salt and pepper; salt and pepper; bunch of watercress; 4 tablespoons double cream

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

4 small rainbow trout

Starter
Fish course
Pescatarian

Method

Put all the poaching liquid ingredients together into a saucepan and boil for 10 minutes. Allow to cool.

Lay the cleaned trout in a roasting tin and pour over the cold poaching liquid. Bake in a moderate oven (180°C, 350°F, Gas Mark 4) for about 30 minutes