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.