Yield: 2 servings
|1 pack||Rainbow trout fillets; (241g)|
|500 grams||New potatoes|
|\N \N||Half red onion; chopped|
|50 grams||Butter; (2oz)|
|3 tablespoons||Crme fraiche|
|1 tablespoon||Lemon juice|
|1 \N||Clove garlic; crushed|
|3 tablespoons||Chives and Parsley; chopped|
|\N \N||Salt and pepper|
1 Cut potatoes into slices.
2 Place in salted cold water and slowly bring to the boil.
3 Melt half butter in a frying pan, cook onion until soft then add garlic for 1 min.
4 Slice trout fillets lengthways in half, cook each side for 2 mins, season. Remove fillets from pan and keep warm.
5 Add crme fraiche to the pan with three quarters herbs, add lemon juice, season, stir and allow to thicken.
6 Drain potatoes when cooked, add butter, half the herb sauce and mix well.
7 Place potatoes on warm plates with 3 half fillets on each. Garnish with remaining sauce, herbs and ground black pepper.
You can buy the ingredients for these recipes in your local M&S Converted by MC_Buster.
Converted by MM_Buster v2.0l.