Steamed trout stuffed with watercress and brown shrimp and sauce vierge Recipe

Steamed trout stuffed with watercress and brown shrimp and sauce vierge Recipe

  • 1 trout fillet, halved lengthways
  • handful watercress
  • salt and freshly ground black pepper
  • ½ beef tomato, chopped
  • 1 lemon, juice only
  • 4 tbsp olive oil
  • ¼ onion, finely chopped
  • 1 tsp coriander seeds, crushed
  • 2 tbsp brown shrimps
  • salt and freshly ground black pepper
  • handful fresh basil
  • 150g/5½oz Anya potatoes, cut into rounds, to serve
  1. For the trout, place the trout fillets on a chopping board, lay a small handful of watercress at one end of each fillet, season well, roll up and secure with toothpicks.
  2. Place the trout fillets in a steamer, set over a pan of boiling water and steam for six minutes, or until cooked through.
  3. For the sauce vierge, place the tomato, lemon juice, olive oil, onion, coriander and shrimps into a small saucepan and season, to taste, with salt and freshly ground black pepper.
  4. Gently warm through, then stir in the basil.
  5. Cook the potatoes in a large pan of boiling salted water until tender. Drain well.
  6. To serve, place the steamed trout in the middle of a serving plate, dot the potatoes round the plate and pour over the sauce vierge.
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