Poached sea trout with wasabi and watercress sauce

1. 1

   To make the stock, put all the stock ingredients in a large saucepan, fill with water to cover and then bring to a boil. Simmer gently for 10 minutes. Strain the stock.

2. 2

   To make the poached sea trout, put the sea trout in a clean pan, pour over the stock. Bring back to a simmer and cook very gently for 6-8 minutes, or until cooked, depending on the thickness of the fish.

3. 3

   To make the croûtons, heat the butter until foaming. Add the cubes of bread and cook until golden-brown and crisp. Season with salt and freshly ground black pepper and then remove the croûtons from the pan and set to one side to drain on a plate lined with kitchen paper.

4. 4

   To make the watercress sauce, blend the watercress, lime juice, shallot and wasabi together in a food processor or blender, until smooth. Add the crème fraîche and season with salt and freshly ground black pepper

5. 5

   To serve, spoon some watercress sauce onto a plate, add the fish, scatter over some croûtons and garnish with a little more watercress. 

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.