Quick British Trout with Lemon Butter Sauce

Ingredients

Serves 2

• 2 British trout fillets
• 1 tbsp oil
• 1 shallot, sliced
• 25g cold butter
• Half a lemon, juiced
• Small handful of watercress, roughly chopped
• Cooked new potatoes to serve

Method

• Heat the oil in a frying pan and gently fry the trout skin side down for 3 minutes.
• Season with salt and pepper, then flip over and continue cooking for another 3 minutes.
• Slide onto a plate and keep warm
• Fry the shallot in the same pan for 5 minutes until softened, adding a little extra oil if needed.
• Add the butter and lemon juice and stir quickly to thicken slightly.
• Drizzle the sauce over the cooked trout fillets.
• Serve with watercress and cooked new potatoes.