Ingredients
Ingredients For the sauce2 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
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.
BBC
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