Home

  Latest News

  Prices

  Find Us

  Mailing List

  Contact Us

  The Boats

  The Lodge

  The Bailiff

  The Water

  On Arrival

  Stocking

  Flora & Fauna

  Trout Recipes

  Fishing Statistics

  Weather Forecast

  History

  The Fly of the Year

  The Darwell Cup

  The Powdermill Cup

  Safety Advice

  Club Rules

  Accommodation

  Places Of Interest

  Fishing Links


  
  

  
  


Trout Recipes


Return To Recipes   Print Recipe Here


Trout & Watercress Soup


Serves: 4

Cooking time: 1 hour

Ingredients
1 whole trout, filleted
565 ml (1 pint) fish stock
50 g (2 oz) butter
2 medium onions, finely chopped
2 medium potatoes, finely chopped
2 cloves garlic, crushed
1 litre (1 ¾ pints) vegetable stock
250 g (9 oz0 watercress, hard stalks trimmed
Salt and freshly ground black pepper


Method
Poach the trout fillets in the fish stock for 5-10 minutes until cooked. Remove it from the stock, cool, discard the skin and bones, then flake the fish. Set aside.

Melt the butter, add the onions, potato and garlic, cover and sweat for 10 minutes without colouring.

Add the vegetable stock and bring to the boil. Add the watercress and bring back to the boil cooking for 5 minutes.

Blend until smooth.

Return the soup to the pan, season to taste, then gently cook for a further 2 minutes.

Place the flaked trout in the serving bowl and pour soup over to serve.


ENJOY!



Copyright © Hastings Fly Fishers Club Limited