Pan Roasted Trout with Creamy Prawn & Watercress Sauce

A simple pan roasted trout rubbed with paprika and peppercorns and served with a yoghurt, prawn and watercress sauce.


Serves 2
150g FAGE Total
2 x 110g trout fillets
½ tsp smoked paprika
1 tsp pink peppercorns, crushed
2 tsp sunflower oil
200g asparagus
5 tbsp dry sherry or white wine
50g watercress, finely chopped
125g raw peeled prawns, defrosted if frozen
New potatoes, boiled, to serve

Serves 2
  1. Pat the trout with kitchen paper, then sprinkle with paprika, peppercorns and 1 tsp of the oil. Rub all over. Heat a frying pan until hot, add the trout fillets, skin side down and cook for 4 minutes until the skin is golden. Turn the fish over, cover with a lid and cook for a further 2 minutes. Turn off the heat, remove the lid and leave to rest for 2 minutes.
  2. Meanwhile, heat a griddle pan, brush the asparagus with the remaining oil and char-grill for 5-6 minutes until charred and just tender.
  3. In a small saucepan boil the sherry rapidly for a few minutes until reduced to about 1 tbsp. Add watercress and prawns, and cook for 2-3 minutes until the prawns are cooked through. Stir in the yoghurt, season well, and warm over a very low heat.
  4. Plate the asparagus, top with the trout, then spoon over the sauce. Serve with boiled new potatoes.