Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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 crŠme 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.