SMOKED TROUT WITH WATERCRESS SAUCE

      Title: SMOKED TROUT WITH WATERCRESS SAUCE
  Categories: Seafood, Sauces
       Yield: 6 Servings
  
       1 bn Watercress
       1 c  Sour cream
       1 tb Fresh lemon juice
       2    Dashes of Tabasco sauce
            Salt and freshly ground
            Black pepper to taste
       3    Smoked trout, skinned and
            Filleted into 6 pieces
       6    Lemon wedges
       6    Watercress sprigs
  
    Wash and trim the watercress.  Pat it dry and chop it (you should
   have about 1 1/2 cups).
   
    Put the watercress in the bowl of an electric blender with the sour
   cream, lemon juice, Tabasco sauce, and salt and pepper. Turn the
   blender on high for several seconds, or until the mixture is very
   smooth.
   
    Serve the sauce over the trout.  Garnish each serving with a lemon
   wedge and sprig of watercress. YIELD: 6 servings. (NASON'S NOTE: Try
   this sauce with leftover cooked and chilled East Lake "pink-meat"
   trout if smoked trout is not available.)
[ add our full cookbook to your website ] [ Search The Cookbook ]