Cooking with Trout
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Quick British Trout with Lemon Butter Sauce
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
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.
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