Bikers Si and Dave served up a tasty rainbow trout with creamy prawn sauce served on a bed of watercrest on Saturday Kitchen.

The ingredients are: 4 x 200g fillets fresh rainbow trout or sea trout, pin-boned but not skinned, 1 bunch watercress, trimmed, well washed and drained, choose watercress with small leaves if possible and flaked sea salt and freshly ground black pepper.

For the sauce: 2 tbsp sunflower oil, 1 medium onion, peeled and roughly chopped, ½ fennel bulb, thickly sliced, 1 celery stick, thickly sliced, 1 medium carrot, thickly sliced, 1 bay leaf, small bunch fresh thyme, 12 large raw prawns or crayfish, in their shells (roughly 350g), 1 heaped tbsp tomato puree, 200ml dry white wine, 300ml water, ½ tsp flaked sea salt, 4-5 tbsp double cream, 1 tsp sunflower oil and 25g butter.