| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
M& |
2 |
servings |
INGREDIENTS
| 1 |
pk |
Rainbow trout fillets; (241g) |
| 500 |
g |
New potatoes |
|
|
Half red onion; chopped |
| 50 |
g |
Butter; (2oz) |
| 3 |
tb |
Cr.me fraiche |
| 1 |
tb |
Lemon juice |
| 1 |
|
Clove garlic; crushed |
| 3 |
tb |
Chives and Parsley; chopped |
|
|
Salt and pepper |
INSTRUCTIONS
1 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 cr.me 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
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