Fresh Trout/Salmon with watercress purée and horseradish crème fraîche

Ingredients

•             2 tbsp crème fraîche

•             3 cm piece fresh horseradish, peeled and grated

•             1 lemon, juice only

•             2 bunches watercress, leaves and stalks separated

•             2 tsp butter

•             oil, for frying and brushing

•             2 slices rye bread, crust removed, diced

•             4 x 120-140g trout fillets

 

 

1. Stir together the crème fraîche, horseradish and a little lemon juice and set aside.

 2. Finely slice the watercress stalks. Heat the butter in a pan and gently fry the watercress stalks for a couple of minutes, or until tender. Add the most of the leaves, reserving a few sprigs as a garnish, and continue to cook briefly, until beginning to wilt.

 

 3. Add a good splash of olive oil to another pan and fry the rye bread on a medium heat, turning regularly until crisp, around 2 minutes.

 

 4. Brush the trout fillets with oil and season with salt on both sides. Place the fillets skin-side up on a baking tray. Grill on a high heat for 2-3 minutes, or until cooked through. Carefully scrape off the skin with a cutlery knife.

 

 

5. Place the cooked watercress on the plate with the trout fillet on top and sprinkle over a little sea salt and the croutons. Top with the reserved watercress, drizzle over a little more lemon juice and season with pepper. Serve with the horseradish crème fraîche.