Poached Trout with Watercress Sauce

Photography, Tango

  • Total time 25 minutes
  • Portion size 4 servings



Place lemon juice and bay leaf in large saucepan. Pour in water to a height of 1 inch. Season with salt and pepper. Cover and bring to boil. Carefully place fish fillets in saucepan; reduce heat to low. Cover and simmer until fish flakes easily when tested with fork, 8 to 10 minutes. 

Meanwhile, in saucepan, heat oil over medium heat. Add shallot and garlic; cook, stirring occasionally, about 5 minutes. Add watercress; cook, stirring, until softened, about 2 minutes. Add broth and cream; heat for 1 minute. Transfer to blender; purée until smooth. 

Divide watercress sauce among plates. Using skimmer, transfer poached fish to plates. Garnish with sprig of watercress. Serve with steamed asparagus, if desired. 

Nutritional facts PER SERVING

  • Calories 225
  • Total fat 17 g
  • Saturated fat 8 g
  • Cholesterol 60 mg
  • Sodium 250 mg
  • Total carbohydrate 6 g
  • Fibre 1 g
  • Sugars 5 g
  • Protein 12 g
  • Iron 1.7 mg
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Lunch & Dinner

Poached Trout with Watercress Sauce