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Serves 2.
Ingredients
• 1 large leek
• 2 trout, filleted and skinned
• zest of 1 lemons
• 2 sprigs of marjoram
• salt, and freshly ground pepper
• freshly boiled, buttered new potatoes, to serve
For the sauce:
• 1 very large bunch of watercress, washed
• 25 g butter
• 75 ml double cream
• 1 tsp capers, drained
• salt, and freshly ground pepper
• freshly grated nutmeg
Method
1. Preheat the oven to 200°C/gas 6.
2. Wash the leek, trim the ends off and cut in half. Cut each half, length ways. Steam until tender and then place under cold water to keep the nice bright green colour.
3. Put half the lemon zest and marjoram in each trout and season with salt and freshly ground pepper.
4. Wrap the trout in the leek strips and place in a buttered ovenproof dish, cover with kitchen foil and bake for 10-12 minutes or until cooked through.
5. In the meantime, make the sauce. Melt the butter in a frying pan and add the watercress.
6. Cook for a couple of minutes until it has wilted and some of the liquid released has evaporated.
7. Add the cream, capers, salt and freshly ground pepper and nutmeg and serve hot over the trout.
Ingredients
• 1 large leek
• 2 trout, filleted and skinned
• zest of 1 lemons
• 2 sprigs of marjoram
• salt, and freshly ground pepper
• freshly boiled, buttered new potatoes, to serve
For the sauce:
• 1 very large bunch of watercress, washed
• 25 g butter
• 75 ml double cream
• 1 tsp capers, drained
• salt, and freshly ground pepper
• freshly grated nutmeg
Method
1. Preheat the oven to 200°C/gas 6.
2. Wash the leek, trim the ends off and cut in half. Cut each half, length ways. Steam until tender and then place under cold water to keep the nice bright green colour.
3. Put half the lemon zest and marjoram in each trout and season with salt and freshly ground pepper.
4. Wrap the trout in the leek strips and place in a buttered ovenproof dish, cover with kitchen foil and bake for 10-12 minutes or until cooked through.
5. In the meantime, make the sauce. Melt the butter in a frying pan and add the watercress.
6. Cook for a couple of minutes until it has wilted and some of the liquid released has evaporated.
7. Add the cream, capers, salt and freshly ground pepper and nutmeg and serve hot over the trout.
