Name: Baked Trout And Leeks with a Watercress English Butter Sa
Ingredients: 2 Freshwater trout; filleted and; ; skinned; 1 lg Leek; 1 ts Fresh marjoram; chopped; Freshly grated nutmeg; 1/2 ts Lemon zest; 2 tb White wine; 4 oz Butter; 2 ts Plain flour; 3 Floz white wine; 2 Floz water; 2 tb Double cream; 1 lg Bunc watercress; Lemon juice; Salt and pepper; Freshly grated nutmeg; Watercress and lemon wedges

CATEGORY	CUISINE	TAG	YIELD
Dairy	English	Ideal, Home, Cooks	2	servings

INGREDIENTS

2		Freshwater trout; filleted and
		; skinned
1	lg	Leek
1	ts	Fresh marjoram; chopped
		Freshly grated nutmeg
1/2	ts	Lemon zest
2	tb	White wine
4	oz	Butter
2	ts	Plain flour
3		Floz white wine
2		Floz water
2	tb	Double cream
1	lg	Bunc watercress
		Lemon juice
		Salt and pepper
		Freshly grated nutmeg
		Watercress and lemon wedges

INSTRUCTIONS

GARNISH
Trim the leeks, top and bottom. The leek must be 3 times the width of
the fillet in length. Cut each layer of the leek off, wash and steam
them until floppy. Now refresh with cold water to keep the colour and
stop the cooking. Dry on some kitchen paper.
Lay half the leek strip overlapped, horizontally across your work
surface, now put one of the fillets vertically on top of the leeks
and in the middle grate over a little nutmeg, lemon zest and lay a
couple of marjoram sprigs on top. Grind over a little black pepper,
then place the other fillet on top. Wrap up in the leeks. Repeat with
the other 2 fillets. Place both in a heavily buttered oven proof
dish, pour over the wine and cover with some aluminium foil. Bake in
the oven for 20 minutes at 180C/gas 4.
In the meantime, work the butter with the flour to a paste. Put the
water and wine into a saucepan and put over a moderate heat. Take a
little of the butter on the end of a sauce whisk and whisk into the
water and wine as it heats up. Continue until all the butter is
finished. Simmer for 30 seconds. Season with the nutmeg and salt, but
hold back on the pepper as watercress is quite peppery. Add the cream
and the chopped watercress then taste. Now squeeze in the lemon
juice, and taste again.
Remove the trout carefully onto your warmed serving dish and pour
over some of the sauce. Garnish with lots more watercress and serve.
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