toodle.

Brown Trout with Crayfish and Watercress Sauce

A delicious British waterway dish featuring pan-seared trout fillets served with a rich crayfish-infused cream sauce and fresh watercress.

DinnerSeafoodBritishTroutCrayfish
Estimated Nutrition
Calories
586.7
kcal / serving
2346.8 kcal total
Carbs
6.6g
per serving
26.2 g total
Fat
34.7g
per serving
138.8 g total
Protein
48.9g
per serving
195.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
Tomato Purée
one heaped tbsp
Dairy
75
ml
Double Cream
4-5 tbsp
25
g
Butter
Liquids
200
ml
White Wine
dry
300
ml
Water
NutsSeeds
1
piece
Bay Leaf
1
bunch
Thyme
small bunch, fresh
2.5
g
Sea Salt
flaked, for sauce
1
piece
Black Pepper
freshly ground, for seasoning
OilsFats
30
ml
Sunflower Oil
2 tbsp used for frying sauce vegetables
5
ml
Sunflower Oil
1 tsp for frying fish
Seafood
12
piece
Crayfish
or prawns, shells on
800
g
Brown Trout
4 x 200g fillets, pin-boned, skin left on
Vegetables
1
piece
Onion
peeled and roughly chopped
0.5
piece
Fennel
bulb, thickly sliced
1
stick
Celery
thickly sliced
1
piece
Carrot
thickly sliced
1
bunch
Watercress
leaves trimmed

Method

1
2
3
4
5
6
7
8
9
10