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Monday, May 16, 2011

Baked trout with pearl onions and watercress sauce

For the sauce
1 bunch of watercress
Olive oil/ butter
Tartar sauce

Heat oil/ melt butter in a frying pan and add the watercress.
When they wilt, add tartar sauce

Soak the pearl onions in water or steam lightly. Peel the skin and toss it in a pan with a little vinegar/lemon juice and olive oil.

For baking the fish
Use olive oil/butter and freshly squeezed lemon juice and mix them to create an emulsion.
Sprinkle that and your favorite spices on the fish. I prefer garlic powder, grated singer and dry Italian herbs for this.
Bake at 350 F until fish is flaky.

Serve in a dish with the sauce and onions.

Marinated red pearl onions in vinegar and spices serve as good accompaniments.

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