Peppered Trout

(SERVES 4)

• 4 small rainbow trout, cleaned
• 25 g/1 oz/2 tbsp low-fat spread
• 75 g/3 oz/ 1/3 cup low-fat soft cheese
• 15 ml/1 tbsp coarsely crushed black peppercorns
• 45 ml/3 tbsp skimmed milk
• Salt

Chopped parsley
To Serve:

• Parsleyed Potatoes
• Broccoli

Rinse the trout and dry on kitchen paper. Remove the heads, if preferred. Melt the low-fat spread in a large frying pan (skillet) and fry (sauté) the trout for about 5 minutes on each side until golden and cooked through. Transfer to warmed plates and keep warm. Add the Cheese to the juices in the pan with the peppercorns and a little of the milk. Heat gently, stirring, until smooth. Thin with more milk until a smooth pouring consistency. Season to taste with salt. Spoon over the trout and sprinkle with chopped parsley. Serve with Parsleyed Potatoes and Broccoli.