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Trout with Watercress Sauce (Microwave)

310 Calories per portion

ingredients

serves 2
1 small bunch watercress, washed and trimmed
1 teaspoon lemon juice
2 X 90 g (3 1/2 oz) fillets rainbow trout
50 ml (2 fl oz) dry white wine
1/2 teaspoon made mustard
150 ml (5 fl oz) soured cream

method

1. Reserve a few sprigs of watercress for decoration. Place remainder in a bowl with the lemon juice and 1 tablespoon of water. Cover and cook on HIGH for 1 1/2 minutes.

2. Place the fish in a dish in a single layer, pour over the wine. Cover and cook on HIGH for 2 1/2 minutes. Leave to stand while making the sauce.

3. Puree the watercress together with the mustard and cream. Add the cooking liquid from the fish, pour into a jug and cook on HIGH for 1 minute. Serve with trout, new potatoes and broccoli. Garnish with reserved watercress.

Timings are for a 600 watt microwave oven.

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Also see categories;

Watercress
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