Ingredients

Ingredients For the sauce

• 2 tbsp sunflower oil

• 1 onion, peeled and roughly chopped

• ½ fennel bulb, thickly sliced

• 1 celery stick, thickly sliced

• 1 medium carrot, thickly sliced

• 1 bay leaf

• small bunch fresh thyme

• 12 crayfish or large raw prawns, shells on

• 1 heaped tbsp tomato purée

• 200ml/7fl oz dry white wine

• 300ml/10fl oz water

• ½ tsp flaked sea salt

• 4-5 tbsp double cream

• 1 tsp sunfower oil

• 25g/1oz butter

For the trout

• 4 x 200g/7oz brown trout or sea trout fillets, pin-boned, skin left on

• 1 bunch watercress, leaves trimmed

• flaked sea salt and freshly ground black pepper

Description

Make The Most Of British Waterways With This Delicious Recipe For Brown Trout With Crayfish.

View Full Recipe