Ingredients

Ingredients For the trout en papillote

• 50g/2oz butter

• 4 whole trout, gutted and cleaned

• 1 large bunch fresh dill

• 1 large bunch fresh flatleaf parsley

• 1 large bunch fresh chervil

• 2 lemons, sliced

• 2 bunches fresh watercress, leaves only

• 700g/1½lb new potatoes, scrubbed

For the salad

• 600g/1lb 5oz hot-smoked trout fillets, flaked

• 2 large bunches fresh watercress, washed, leaves only

• 110g/4oz walnuts, shells removed

• 2 pears, peeled, cores removed, flesh chopped

• 1 tbsp white wine vinegar

• 3 tbsp rapeseed oil

• 1 tbsp honey

For the mustard and horseradish cream

• 2 tsp wholegrain mustard

• 1 tbsp ready-made horseradish cream

• 3 tbsp crème fraîche

Description

Recipe Uses 50g/2oz Butter, 4 Whole Trout, Gutted And Cleaned, 1 Large Bunch Fresh Dill, 1 Large Bunch Fresh Flatleaf Parsley, 1 Large Bunch Fresh...

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