Trout in Tarragon Sauce
1 trout fillet (about 115g)
1/2 pint vegetable or fish stock
1 tablespoon cornflour
1 tablespoon extra thick single cream
handful fresh tarragon
Poach the trout fillet in the stock until just cooked. Remove to a warmed plate and cover.
Mix the cornflour with a tiny bit of water and add the paste to the poaching liquor. Cook until thickened, about 5 minutes. Stir in the cream and tarragon, season to taste and pout over the fish.
Served with 135g new potatoes, 125g broccoli and 150g carrots.
Nutrition Data
Calories (kcal) 446.8
Carbohydrate (g) 45.0
Protein (g) 31.2
Fat (g) 18.3
Fibre (g) 9.1
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