---------- Recipe via Meal-Master (tm) v8.00

      Title: Smoked Trout with Watercress Sauce
 Categories: Fish, Sauces
      Yield: 6 servings

      1 bn Watercress                               Black pepper to taste
      1 c  Sour cream                          3    Smoked trout, skinned and
      1 tb Fresh lemon juice                        Filleted into 6 pieces
      2    Dashes of Tabasco sauce             6    Lemon wedges
           Salt and freshly ground             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.)
From: R2D2 #3 @1614017
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