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




  • 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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