Trout with new potato salad & watercress sauce

Name: Trout with new potato salad & watercress sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 g new potatoes, scrubbed, larger ones halved; 80 g packs watercress; 3 tbsp creme fraiche; 20 g pack chives, finely chopped; 2 unwaxed lemons; 150 g pack speciality radishes, thinly sliced; 2 tsp extra virgin olive oil; 265 g packs 2 Scottish loch trout fillets

A vibrant and impressive meal that comes together quickly. It’s easily halved if you’d rather serve two.

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Gluten freeHealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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500g new potatoes, scrubbed, larger ones halved
2 x 80g packs watercress
3 tbsp creme fraiche
20g pack chives, finely chopped
2 unwaxed lemons
150g pack speciality radishes, thinly sliced
2 tsp extra virgin olive oil
2 x 265g packs 2 Scottish loch trout fillets

Place the potatoes in a large saucepan of cold salted water and bring to the boil. Simmer for 15 minutes until tender, then drain and set aside to steam dry.
Preheat the grill to high. Reserve a few sprigs of watercress, then blitz the remainder in a blender or a food processor with the crème fraîche, half the chives and the zest and juice of 1 lemon, until smooth.
Combine the potatoes, radishes and remaining chives, season, then dress with 1 tsp oil and a squeeze of lemon juice.
Put the trout fillets onto a foil-lined baking tray, then season and rub with the remaining oil. Grill for 8-10 minutes until golden, opaque in the middle, and flaking easily. Divide the watercress sauce between 4 plates and place the trout on top, discarding the skin. Serve with salad and lemon wedges, and the reserved watercress sprinkled over the top.