4 rainbow trout, cleaned 1/2pt/300ml fish stock For the mayonnaise: 2 egg yolks 1 tsp. English mustard 1/2pt/300ml sunflower oil 3 Tbs. finely chopped parsley 2 tsp. finely grated horseradish salt and freshly ground black pepper squeeze of lemon juice watercress sprigs for garnish
Instructions
1) Poach trout in fish stock in a large shallow pan. Remove to a rack and allow to cool slightly. Carefully peel away skin and discard. Leave trout to cool completely.
2) For the mayonnaise, whisk yolks in a bowl with mustard. Gradually incorporate oil, drop by drop with an electric whisk until mix begins to thicken. Then continue adding oil in a thin stream until all is added. Stir in parsley, horseradish and season with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste.
3) Transfer trout to individual serving plates. Serve with parsley and horseradish mayonnaise, piped along the edge for a pretty decoration. Add a flourish of watercress sprigs.
