Smoked trout with horseradish sauce, apples and watercress
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole smoked trout; about 10 ounces | |
| ; each | ||
| 4 | tablespoons | Grated fresh horseradish or 2 tablespoons |
| ; drained prepared horseradish | ||
| ¼ | cup | Low-fat yogurt drained for at least 1/2 |
| ; hour or 1/4 cup sour cream | ||
| 1 | tablespoon | Lemon juice |
| Sea salt | ||
| Freshly ground black pepper | ||
| 1 | Apple; sliced into thin | |
| ; wedges | ||
| 1 | bunch | Watercress; thick stems |
| ; removed, washed and | ||
| ; spun dry | ||
Directions
Skin, bone, and divide the trout into four fillets. Mix the horseradish with the yogurt or sour cream. Add the lemon juice and season to taste with salt and pepper.
Place a filled trout on each of four dinner plates. Arrange a spoonful of the horseradish sauce next to the trout. Fan out several apple slices on the side. Garnish with a small bouquet of several sprigs of watercress.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW # DJ9200 Converted by MM_Buster v2.0l.