TROUT AND WATERCRESS EN PAPILOTTE
Fresh whole trout, cleaned, 1 per person
Greaseproof paper
Chilled butter - 4 oz (100g)
Dill - fresh
Chervil - fresh
Flat leaf parsley - fresh
Watercress - fresh
1 Lemon - sliced
Sea salt
Fresh black pepper
Cut a piece of greaseproof paper, large enough to completely wrap a single fish with
an overlap. Cut generous slices of the chilled butter and lay them in the centre
of the greaseproof paper. Lay the fish on the butter slices and season well with
the salt and pepper. Stuff the fish cavity with dill, chervil and flat leaf parsley.
Lay 4 or 5 slices of lemon on top of the fish, followed by a generous bunch of the
watercress. Now wrap the paper over the fish and fold its edges several times to
make the parcel secure. Repeat this for each fish. Place the parcel/s on a baking
tray and bake in a hot oven for 10 to 15 minutes. Serve with new potatoes and a green
salad.
PAN FRIED TROUT/SALMON (1)
Salmon/trout fillets - skin on, about 140g each
Olive oil - 2tbsp
Sea salt
Black pepper
Don't forget to remove the pin bones before starting. Heat a wide frying pan, preferably
non-stick, until hot. Add 1-2 tbsp of olive oil. Season the fillets on both sides
and fry with the skin side down for about 3 minutes. The skin should be golden brown
and the fish cooked about two thirds through. Turn the fillets over and cook for
another 30 seconds or so, which should be enough to finish the cooking. The fish
should feel just firm to the touch. Serve the fish and chips with plenty of tartar
sauce and a green salad if desired.
