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1
Trim the leeks, top and bottom.
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2
The leek must be 3 times the width of the fillet in length.
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3
Cut each layer of the leek off, wash and steam them till floppy.
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4
Now refresh with cool water to keep the colour and stop the cooking.
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5
Dry on some kitchen paper.
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6
Lay half the leek strip overlapped, horizontally across your work surface, now put one of the fillets vertically on top of the leeks and in the middle grate over a little nutmeg, lemon zest and lay a couple of marjoram sprigs on top.
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7
Grind over a little black pepper, then place the other fillet on top.
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8
Wrap up in the leeks.
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9
Repeat with the other 2 fillets.
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10
Place both in a heavily buttered oven proof dish, pour over the wine and cover with some aluminium foil.
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11
Bake in the oven for 20 min at 180C/gas 4.
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12
In the meantime, work the butter with the flour to a paste.
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13
Put the water and wine into a saucepan and put over a moderate heat.
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14
Take a little of the butter on the end of a sauce whisk and whisk into the water and wine as it heats up.
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15
Continue till all the butter is finished.
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16
Simmer for 30 seconds.
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17
Season with the nutmeg and salt, but hold back on the pepper as watercress is quite peppery.
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18
Add in the cream and the minced watercress then taste.
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19
Now squeeze in the lemon juice, and taste again.
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20
Remove the trout carefully onto your warmed serving dish and pour over some of the sauce.
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21
Garnish with lots more watercress and serve.
