| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| M& | 2 | Servings | ||
INGREDIENTS
| 1 | Rainbow trout fillets | |
| 241g | ||
| 500 | g | New potatoes |
| Half red onion, chopped | ||
| 50 | g | Butter, 2oz |
| 3 | T | Crme fraiche |
| 1 | T | Lemon juice |
| 1 | Clove garlic, crushed | |
| 3 | T | Chives and Parsley, chopped |
| Salt and pepper |
INSTRUCTIONS
Cut potatoes into slices. 2 Place in salted cold water and slowly bring to the boil. 3 Melt half butter in a frying pan, cook onion until soft then add garlic for 1 min. 4 Slice trout fillets lengthways in half, cook each side for 2 mins, season. Remove fillets from pan and keep warm. 5 Add crme fraiche to the pan with three quarters herbs, add lemon juice, season, stir and allow to thicken. 6 Drain potatoes when cooked, add butter, half the herb sauce and mix well. 7 Place potatoes on warm plates with 3 half fillets on each. Garnish with remaining sauce, herbs and ground black pepper. You can buy the ingredients for these recipes in your local M&S Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 328
Calories From Fat: 262
Total Fat: 29.8g
Cholesterol: 53.8mg
Sodium: 136.2mg
Potassium: 65.7mg
Carbohydrates: 14.6g
Fiber: <1g
Sugar: <1g
Protein: 2.2g