Hampshire Mobile Kitchen dish ...
Method for trout en papillote:
Preheat the oven to 210C/425F/Gas 7.
Place some butter, then the trout onto a large sheet of baking parchment.
Place some dill, parsley and chervil in the cavity of the trout, along with a few slices of lemon.
Season well with salt and black pepper.
Top with the watercress.
Fold the parchment over the trout and fold the edges over to secure.
Place onto a baking sheet and into the oven for 15-20 minutes.
Place the potatoes into a pan of salted water, bring to the boil and simmer for 10-12 minutes until tender.
Drain and toss with butter, salt and black pepper.
Serve the potatoes alongside the trout parcel – open at the table.
Method for salad:
Flake the trout in large pieces into a bowl and toss lightly with the watercress, walnuts and pear.
Place the vinegar, oil, honey, some salt and black pepper into a jam jar and shake vigorously to combine.
Drizzle over the salad and toss once more very lightly.
Mix the mustard, horseradish and crème fraiche together.
Serve the salad with a dollop of horseradish cream.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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