Sea trout with horseradish crust
2 sea-trout fillets
1 bunch watercress
Juice of 1 lemon
2 large free-range eggs, hard boiled, shelled and coarsely grated
The horseradish crust
½ pack fresh flat-leaf parsley
¼ baguette, cut in small cubes
4tsp hot creamed horseradish
4 large or 8 small vine-ripened tomatoes, quartered
25g demerara sugar
1tbsp red-wine vinegar
1tbsp Italian extra-virgin olive oil
1tsp tomato purée
1tsp wholegrain mustard
1tsp Dijon mustard
Salt and black pepper
To make the crust, blend the parsley, bread and horseradish in a food processor until the mixture forms fine breadcrumbs and is light green. Cut the trout fillets in half lengthways. Place on a baking tray, then press a quarter of the breadcrumb mixture onto each piece, covering the entire surface. Chill until required.
For the dressing, place all the ingredients into a food processor and blend until smooth. Strain through a sieve to remove the tomato seeds and season to taste.
Put the watercress into a bowl with the lemon juice and half the tomato dressing. Mix in the grated egg. Before serving, preheat the grill to high and grill the trout for 5–6 minutes, or until the topping is golden brown and crunchy.
Arrange a small pile of the watercress salad in the centre of each plate and drizzle some of the remaining dressing around the outside. Place a trout fillet on top and serve immediately.