Pan-Seared Chalkstream Rainbow Trout Fillet Steaks with Watercress Cream and New Potatoes
Buy Chalkstream Rainbow trout fillet steaks
What you’ll need
- 2 Rainbow Trout Fillets
- Salt & black pepper
- 3 tbsp olive oil
- 1 lemon, sliced
- 1 bunch fresh watercress (about 75g), stems removed
- 1 small shallot
- 1 garlic clove, minced
- 100ml cream or crème fraîche
- Juice of ½ lemon
- New potatoes
- Steamed asparagus
Let's Cook!
Step 1
Place the new potatoes in a saucepan and cover with cold, salted water. Bring to a boil, then reduce to a simmer until tender when pierced with a knife.
Step 2
Once done, drain, add a little butter and salt, and keep warm.
Step 3
While the potatoes are cooking, trim the woody ends off the asparagus. Steam over simmering water for 4–5 minutes, until tender-crisp.
Step 4
Remove from heat and set aside, optionally seasoning with salt or a squeeze of lemon.
Step 5
Heat 1 tbsp olive oil in a small pan over medium heat.
Step 6
Add the shallot and garlic, sauté for 2–3 minutes until soft and fragrant.
Step 7
Add the watercress and cook for 30–60 seconds, just until wilted.
Step 8
Transfer everything to a blender, add the cream (or crème fraîche) and lemon juice, season with salt and pepper, and blend until smooth.
Step 9
Pat the trout fillets dry and season both sides with salt and pepper.
Step 10
Heat 2 tbsp olive oil non-stick skillet over medium-high heat. Place trout skin-side down and cook for 3–4 minutes, until the skin is golden and crisp.
Step 11
Flip carefully and cook another 2–3 minutes until the fish is just cooked through.
Step 12
Spoon the warm watercress sauce onto each plate. Top with a trout fillet, crispy skin up.
Step 13
Arrange new potatoes and steamed asparagus on the side. Garnish with extra fresh watercress or a zest of lemon if desired.
