Trout with Watercress

Yogurt sauce with watercress gives trout the right spring freshness Rinse trout, dry, place on a deep tray and season with salt and pepper. Bring clear soup with vinegar and bay leaf to the boil and pour over trout. Cook in a heated oven at 200 °C (gas 3, convection oven not recommended) on the 2nd rack from the bottom for 20 min.

cook until done.

Clean the mushrooms, cut them in half and fry them in hot oil until brown all over. Season with salt and pepper, remove and keep warm. Deglaze the pan with wine. Stir yogurt with flour, add and let it boil up once. Cut the watercress leaves from the stems, put them in a mixing bowl with the sauce and grind finely. Return to the saucepan and season with salt, pepper and sugar. Skin trout and serve with mushrooms and watercress sauce. Serve with mashed potatoes.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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